The product
Morlacco Saporito La Fattoria
Cheese produced with raw milk by a little dairy
Code:
30247
Country of origin:
Italy - Veneto
Type of Milk:
Raw Cow's milk
Weight:
5,5 kg approx
Minimum order:
1 piece
| Description | Morlacco produced with caw's raw milk by Enrico Catuzzo |
|---|---|
| Appearance | The rind is very thin, ivory white and it shows the signs of the mold used during the production; the paste is compact uniforme eyes |
| Taste | Salty, slightly acid, with pleasant lactic notes and light animal notes |
| Maturing | At least 15 days |
| Curiosity | Enrico has been working for 40 years in a dairy but he is always been interested in alpage production so he decided to learn this traditional cheese-making art. He bought a few cows and started his production of Morlacco, which we are presenting here |
| Our selection | Enrico produces this cheese with the milk of a nearby farm, where the cows are raised freely inside the barn and their diet is enriched with flax seeds in order to obtain a milk with OMEGA 3 |
| Suggestions | Perfect to create a cheese cream or on a pizza |
| Ingredients | Raw cow's MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 5,5 kg approx |
| Packaging | Packaged in food paper with wooden band |
| Storage Conditions (packaged products) | Keep refrigerated +0 +8 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1188 kJ / 287 kcal Fat: 24 g of which saturates: 18,5 g Carbohydrate: 1,6 g of which sugars: 1,6 g Protein: 16 g Salt: 1,8 g Typical value per 100 g |
The producer
Enrico Cattuzzo - Vedelago (TV) - Veneto
Why we chose them
For forty years, Henry made the cheese in a dairy, but always fond of mountains and pastures, he went during the summer in the mountain pastures
to learn the art of Morlacco's production. Make cheese pressing buttons was not appropriate for him, so he decided to buy a few cows and
produce
cheese on his farm. Thus was born the Morlac La Rocca: faithful to the traditions and techniques learned in the hut, but with the guarantees of a
modern working at the dairy. What we like about Henry is his passion, his desire to experiment and its consistency. Today, to its cheeses chose to
use the milk of a barn close to the dairy farm, where the cows are raised freely and fed housing with hay obtained by stable area lawns, corn grain
and GMO free soya produced in the company. Also, being present in the animal diet also linseed, milk has the characteristic of containing Omega
3.
Even to make the goat cheese Henry selected the milk produced by a near herd, which it uses to the supply only company's natural products.
That's why we are encouraging Henry in this challenging adventure, in which he launched with the usual enthusiasm.
From the same producer
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