The product
Gratin Bleu
Blue cheese produced in Piedmont by Rosso Dairy
Code:
31244
Country of origin:
Italy - Piedmont
Type of Milk:
Cow's milk
Weight:
2,3 kg
Minimum order:
1 piece
| Description | Blue cheese produced in Piedmont by Rosso Dairy with pastourised whole cow's milk< aged 60 days |
|---|---|
| Appearance | The paste is straw yellow in colour with bleu moulds, compact and crumbly in the middle, more creamy near the rind |
| Taste | Soluble on the palate, fine, slightly savoury, intense, with notes of cellar, dried fruit, ripe fruit and undergrowth |
| Maturing | At least 60 days |
| Our selection | Enrico and Riccardo, the fourth generation of the Rosso family, passionately continue to run the dairy, which has been in operation for 120 years. The cheeses produced are the result of a controlled supply chain that guarantees their quality and identity |
| Ingredients | Cow's MILK, salt, rennet, lactic ferments, selected moulds |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2,3 kg |
| Packaging | Packed with micro-perforated film |
| Storage Conditions (packaged products) | Keep refrigerated between +4 °C/ +6 °C |
| Instructions for use | Rindo not edible |
| Country of origin of the primary ingredient | EU |
| Nutrition Declaration | Energy: 1470 kJ / 350 kcal Fat: 30 g of which saturates: 19 g Carbohydrate: 0 g of which sugars: 0 g Protein: 20 g Salt: 2,9 g Typical value per 100 g |
The producer
Caseificio Rosso - Pollone (BI) - Piedmont
Why we chose them
In Sordevolo, a small town in the upper Elvo Valley in Piedmont, Rosa Pidello Rosso started the production, aging and trade in local cheeses in
1894. Rosa is succeeded by Gillio, who together with his son Pier Luigi continues the business. Today, after over 120 years of activity, Enrico and
Riccardo, sons of Pier Luigi and fourth generation at work, still carry on Rosa's mission with passion. The cheeses produced by the dairy are the
expression of a controlled supply chain that guarantees the quality and identity of the cheeses. Everything starts with milk fresh, collected every
day from about 22 small local farms selected by the dairy for their traditional farming and dedication to animals. To obtain a milk with specific
characteristics, the dairy works closely with the breeders on themes like the feeding of the cows and the selection of the breed, mostly the native
Pezzata Rossa d'Oropa breed. Finally, the meticulous care for each cheese and the great ability to manage the considerable variety of noble molds
that develop naturally in the seasoning cells, are the evidence of the dairy's centuries-old knowledge and the signature on each cheese.
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