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The product
Livinallongo
Caciotta style cheese made from mountain milk, aged for about 30 days
Code:
30452
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2,8 kg approx
Minimum order:
1 piece
| Description | A cheese with a very melt-in-the-mouth texture, made from pasteurised cow's milk collected and processed at an altitude of 1,500 metres, and own milk starter culture; also perfect in recipes |
|---|---|
| Appearance | A small cheese, similar to a big caciotta but with a low side; the texture is soft and sticky, pale in colour, with almost no eyes. |
| Taste | Very mild, with notes of browned butter and a light hint of savouriness in the background |
| Maturing | At least 20 days |
| Curiosity | The milk used to make these cheeses is sourced from just six farms, situated at an altitude of 1,500 metres in the Belluno Alps. The cows are fed on home-grown hay and graze in the summer; silage is not permitted in their diet |
| Our selection | A cheese produced by Latteria di Livinallongo, which enriches our range of mountain cheeses: products that reflect the care and passion that goes into making and maturing authentic cheeses, thanks to the skilled hands of the dairy's cheesemakers |
| Suggestions | It's excellent on its own, but in catering it's a perfect ingredient for pasta dishes or in sandwiches |
| Weight | 2,8 kg approx |
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| Packaging | Unpacked |
The producer
LATTERIA DI LIVINALLONGO - LIVINALLONGO DEL COL DI LANA (BL) - VENETO
Why we chose them
The Livinallongo Dairy is a cooperative located in the mountains of the upper Belluno area, composed of six members - led by chairman Christian
Grones - who are themselves farmers and milk suppliers. These small farms are situated in the immediate vicinity of the dairy, at an altitude of 1,500
metres, and produce an average of around 2200 litres of milk every day. The cows, mainly Italian Simmental and Brown Swiss breeds, are fed
primarily on home-grown hay, except in summer, when the animals are moved all together to the mountain pastures at Malga Cherz and can
therefore feed on fresh grass. No silage is permitted in their diet. The milk produced is therefore of high quality, processed in a well-organised dairy
by
skilled and professional cheesemakers who are dedicated to the production and maturing of authentic mountain cheeses.
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