New
The product
Oro rosso
180 g skin pack of blue cheese matured in Raboso wine
Code:
30771
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
180 g
Minimum order:
1 box with 7 pieces
| Description | Blue cheese made from cow's milk and refined with Raboso wine, in small portions in skin packs |
|---|---|
| Appearance | The paste is compact, with infiltration due to the selected molds added; the rind is red in colour |
| Taste | Sweet and creamy, the aromatic notes from red fruits recall the bouquet of Raboso passito, the red wine used for aging |
| Maturing | at least 2 months |
| Curiosity | The packaging of the skin packs also serves as a sales display |
| Our selection | Moro offers innovative products with packaging that respects the cheese and at the same time highlights its characteristics, in line with the growing importance of service in terms of packaging, sizes and formats |
| Suggestions | The red fruits have a sour note that makes this blue cheese suitable to be paired with a salad or try to taste it with a good glass of Porto |
| Ingredients | Cow's MILK, salt, rennet, lactic ferments, selected moulds, aged with Raboso Passito IGT. Edible decoration: dehydrated cranberry (cranberries (60%), sugar, sunflower oil) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| May contain traces of: | Nuts, namely: almonds (Amygdalus communis L.), hazelnuts (Corylus avellana), walnuts (Juglans regia), cashews, Sesame seeds, Soybeans |
| Weight | 180 g |
| Packaging | Packaged with skin thermoforming |
| Storage Conditions (packaged products) | Keep refrigerated from 0 °C to +4 °C |
| Instructions for use | Inedible crust |
| Country of origin of the primary ingredient | EU |
| Nutrition Declaration | Energy: 1579 kJ / 381 kcal Fat: 31 g of which saturates: 25 g Carbohydrate: 2,4 g of which sugars: 1,1 g Protein: 23 g Salt: 2,2 g Typical value per 100 G |
The producer
Latteria Moro Sergio - Oderzo (TV) - Veneto
Why we chose them
The history of Latteria Moro begun in 1930 in Oderzo, when Luigi Moro, grandfather of Sergio, started collecting milk from the local stables area, to
sell it to the families.
In the first postwar period, the company specialised in cheese making and opened a dairy and a laboratory in Oderzo.
At the beginning of the 1980s, the current owner, Sergio Moro, decided to retrieve from the rural world the traditional maturing and refining
techniques of cheeses used by peasants and shepherds to preserve, age and season them.
Thanks to his research, Latteria Moro now refines the cheeses of the region in full respect of their typicity, adding flavoring ingredients externally,
such as tea or herbs, or internally, such as chocolate liquor or truffle, creating unique and sophisticated combinations of flavors.ibility to taste
cheeses with flavours, smells and colors that went lost over the years.
From the same producer
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