New
The product
Morlacco Baby
Small version of the traditional Morlacco cheese from Veneto
Code:
20850
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Pasteurised cow's milk cheese with raw paste, slightly rinded; typically savoury and with a creamy texture |
|---|---|
| Appearance | The rind is thin and the heel is supported by a band of balsa wood strips; the cheese tends to develop proteolysis as it matures, until it becomes creamy and melts in the mouth |
| Taste | Mild and milky, savoury as per tradition, with light hints of mushroom notes, particularly champignon, and yeast |
| Our selection | A cheese produced by Caseificio Castellan that meets the growing demand for soft cheeses with a strong flavour, in a size that is suited to the current demand for smaller cheeses |
| Suggestions | A versatile ingredient, try it in a risotto with mushrooms and crème fraîche, on a white pizza with red radicchio di Treviso, pumpkin or asparagus, or in a tapa with soppressa. Please note: the rind is treated with mould inhibitor, so it should be removed before consumption |
| Ingredients | MILK, salt, rennet, lactic ferments. Surface-treated crust with preservative: E202, E235 |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 3 kg approx |
| Packaging | Packaged in food paper with wooden band |
| Storage Conditions (packaged products) | Store in the fridge from +1 °C to +4 °C |
| Instructions for use | Rind not edible. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1221 kJ / 295 kcal Fat: 25 g of which saturates: 18 g Carbohydrate: 1,4 g of which sugars: 1,4 g Protein: 16 g Salt: 2,1 g Typical value per 100 g |
The producer
Caseificio Castellan - Rosà (VI) - Veneto
Why we chose them
It was 1969 was when Urbano Castellan and his wife Armida, decided to buy a small family diary around Rosà, Vicenza province, quite close to
Bassano del Grappa. Next to the diary there were few farmers as well that could guarantee them the milk for cheese production. At the beginning
the cheese production was very limited and had to do with just Caciotta and Asiago cheese. After few years, Urbano realized how important was
the
differentiation from competitors and he started producing Stracchino. Demand was picking up very fast and the existing diary became too small
very
quickly. Five years later the company moved to the current location. Today the second generation - Sara, Sonia and Manola - lead the company.
Castellan sisters impressed us with the quality of their products and for the strategic choices they have done in order to distinguish their brand. The
milk is collected every day from farmers spread in a ray of 12 km from the company. The oldest breeders supply the company since 1969! The
production process is traditional, meaning that it needs a significant human effort to turn the stracchino often and patience to wait 7 days until the
Stracchino has given away the excess of its whey
See also:
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Morlacco Cremoso - vendita al cucchiaioA creamy version of Morlacco made with raw cow's milk -
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