The product
Piccolo Mariech
Square soft cheese produced with milk from Bruna cows
Code:
30280
Country of origin:
Italy - Veneto
Type of Milk:
Raw Cow's milk
Weight:
500 g approx
Minimum order:
1 wheel
| Description | Raw cow's milk from Bruna breed |
|---|---|
| Appearance | The rind is thin and wrinkley and its color is straw yellow.; the texture is soft with few eyes scattered across |
| Taste | The taste is sweet with hints of cream and grass; the aftertaste is round and buttery |
| Maturing | At least 20 days |
| Curiosity | It is produced by the Ponte Vecchio farm, run by Italo Curto and his sons Fabio and Stefano. With passion and dedication, in addition to producing cheese, they manage the barn of Bruna cows, the cellar and the agriturismo on Monte Cesen, at an altitude of 1,500 metres above sea level |
| Our selection | A pleasant and simple cheese: this is precisely its strength |
| Suggestions | Versatile in cooking and never boring |
| Weight | 500 g approx |
|---|---|
| Packaging | Unpacked |
The producer
Ponte Vecchio - Vidor (TV) - Veneto
Why we chose them
Ponte Vecchio is farm run by Italo Curto, cheesemaker since 1974, together with his sons Stefano and Fabio, the fourth generation in a family
devoted to farming and cheese-making. Curto family controls the whole chain, from the production of grass and cereals to the feed of the animals
and then to the cheese-making. Italo is one of the founders of the "Consortium Disolabruna", an association of producers which promotes the
cheeses made with milk from the Bruna cow. So, at Ponte Vecchio, they raise their own Bruna cows within their farm and produce an interesting
range of raw milk cheeses in their own dairy. All over the year the company located in Vidor, at the foots of Prealpi of Treviso area, whereas in
summer all the family and the animals move to Malga Mariech, a mountain dairy located at 1500 meters hight. "Tradition that renews itself" is the
slogan of Ponte Vecchio, thanks to the synergy between the long experience of Italo and the best technology, the result of technical knowledge
and fresh thinking of his sons. Stravacco, a new version of Morlacco, is the cheese that better represents their vision
To distinguish the winter productions of the valley from those
summer pastures, the cheeses are marked with the green stamp "Fatto in Quota"
From the same producer
