The product
Larix
Small cheese with a bloomy rind and refined with larch needles
Code:
31604
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
Weight:
280 g approx
Minimum order:
1 piece
| Description | Small cheese with a bloomy rind made with raw cow's milk and refined with toasted larch needles collected by Michael in the woods surrounding the Eggemoa farm |
|---|---|
| Appearance | The rind is bloomy and covered with toasted larch needles; the paste is soft and captivating |
| Taste | Delicate, sweet and elegant; the use of larch needles in refining is interesting: the essential oil warms the palate in the finish by adding complexity in tasting |
| Maturing | At least 5 weeks |
| Curiosity | Almost all Eggemoa cheeses have Latin names: a choice by Michael not to forget that the dairy culture has its roots in Roman times |
| Our selection | Eggemoa cheeses immediately exerted a great fascination in us: to the sight, nose and palate they tell of the passion and commitment of the Steiner family in telling all-round the land from which they come |
| Suggestions | Eggemoa cheeses all have an edible rind, in fact they are treated only with salted water and refined with natural ingredients added to the rind before packaging: removing the rind would be a real shame! |
| Ingredients | Raw cow's MILK, larch needles, salt, lactic ferments, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 280 g approx |
| Packaging | Wrapped in food paper |
| Storage Conditions (packaged products) | Store at a temperature between +4 +7 °C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1260 kJ / 304 kcal Fat: 25 g of which saturates: 16,03 g Carbohydrate: 1,19 g of which sugars: 1,19 g Protein: 18,5 g Salt: 0,9 g Typical value per 100 g |
The producer
EGGEMOA - Selva dei Molini (BZ) - Trentino Alto Adige
Why we chose them
Eggemoa is the old name of a farm at 1300 meters above sea level in Selva dei Molini, in the northest border of Trentino Alto Adige region. The
farm was restored by the Steiner family in 2017 but the dairy was established in 2001, when Irmgard and Gebhard Steiner decided to start
processing the milk of their cows for the production of cheeses. Michael was a child and dreamed of being a helicopter pilot, but as he grew up his
dream became to give a new identity to the cheeses produced by his parents. After the experience in Switzerland, Michael decided to produce
small soft cheeses, strictly raw milk and refined with the ingredients of the forest that extends around the farm: larch needles, spruce bark, juniper
berries.His father Gebhard looks after the 15 Brown Swiss dairy cows fed on pasture in the summer - thus keeping the alpine meadows surrounding
the farm neat - and with hay in the winter, without silage. Finally, the practice of cutting horns on calves was suspended by virtue of a breeding that
embraces the philosophy of animal welfare. The small herd produces about 300 liters of milk a day, so a couple of times a week the milk is
collected from another small stable nearby that adopts the same farming philosophy of the Steiner family, so as to guarantee always excellent raw
milk cheeses, with a deep link with this wonderful mountain territory.
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