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The product
Grillo di Colmajor
Soft cow's milk cheese with a white bloomy rind
Code:
30567
Country of origin:
Italy - Veneto
Type of Milk:
Raw Cow's milk
Weight:
1,7 kg approx
Minimum order:
1 wheel. Available also in a smaller version, weighting about 500 g (30568)
| Raw material | Raw cow milk from Bruna Italiana cows |
|---|---|
| Appearance | The rind is white with grey shades; the texture is soft and melty with rare little eyes |
| Taste | The taste is dolce, milky, buttery with hints of green grass. The aftertaste is dolce, round and buttery |
| Maturing | At least 20 days |
| Curiosity | The Grillo di Colmajor is part of the project 'Formajele Trevisane', organized by ONAF and the Cassamarca foundation, to exploit the raw milk cheeses of the Trevigiano region. The name Col Major is taken from the name of the hill near the dairy where the cheese is |
| Suggestions | Great in hot sandwiches and amazing with cream sauces. It goes perfectly with fresh grapes and accompany ideally low to medium body white wines |
| Ingredients | Milk, rennet, salt |
|---|---|
| Allergens | Milk and products thereof |
| Weight | 1,7 kg approx |
| Packaging | Packed in straw paper |
| Storage Conditions (unpacked products) | Keep refrigerated between +4° and +8°C |
| Storage Conditions (packaged products) | Keep refrigerated between 0 and +4 °C |
| Nutrition Declaration | Energy: 1182 kJ / 285 kcal Fat: 23,19 g of which saturates: 13,24 g Carbohydrate: 1,65 g of which sugars: 1,65 g Protein: 17,38 g Salt: 1,81 g Typical value per 100 g |
The producer
Latteria di Tarzo - Tarzo (TV) - Veneto
Why we chose them
The Social Dairy in Tarzo is a cooperative that only works milk which is produced by associated companies. These companies are situated around
to the cheese farm, in the valley between Vittorio Veneto and Follina (Prealpi Trevigiane).
The dairy was established in 1948 and there were 170 business partners, today there are only 15 business partners. The production amounts are
about 35-40 quintals of milk per day, that derive from Brown Swiss cows and red spotted breed cows.
The cheesemaker, Martino Grillo, worked for 15 years in the Tambre dairy, that is located on the "Altipiano del Casiglio" and in 1997 he began to
work for the dairy in Tarzo. Since 1997 he won a lot of awards, mainly with the "Grillo", the gold medal from 2007 to 2011 and the silver medal in
2013 in Caseus Veneti, finally the Roma award in the National Competition about cheeses in 2013. But also the others Martino cheeses are award
winning; e.g. the gold medal to Latteria Stagionato cheese in 2012 in Caseus Veneti and in 2013 he won two others medals, gold and silver, to
Latteria and Montasio.
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