New
The product
Roccagelsa di Latte di Bufala
Semi-cooked Caciottona cheese, made with raw buffalo milk, aged for approximatel
Code:
21057
Country of origin:
Italy - Veneto
Type of Milk:
Raw Buffalo's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Semi-cooked Caciottona cheese, made with raw buffalo milk, aged for approximately 40 days |
|---|---|
| Appearance | The crust is thin; the cheese, rich and fatty, has a porcelain-white color and a fine and regular eye formation |
| Taste | It has the aroma of fresh butter and a harmonious taste, deriving from the right balance between saltiness and acidity. In the mouth, the cheese is sweet, buttery, almost creamy, with hints of yogurt, fresh grass, and a finish of good acidity with an herbaceous aftertaste |
| Our selection | A few years ago, it had been suspended because production and aging, carried out by third parties using Borgoluce milk, presented many critical issues. Last winter, Borgoluce carried out significant renovations to be able to manage the entire production in-house |
| Suggestions | Try it as is or on a savory tart with Corbarini tomatoes and oregano |
| Ingredients | Buffalo MILK Borgoluce, rennet and salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Bulk |
| Storage Conditions (packaged products) | Store at a temperature of +4 °C to +10 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1790 kJ / 433 kcal Fat: 38,81 g of which saturates: 23,35 g Carbohydrate: 0,2 g of which sugars: 0,2 g Protein: 20,65 g Salt: 1,22 g Typical value per 100 g |
The producer
Borgoluce - Susegana (TV) - Veneto
Why we chose them
Eco-sustainability is a word with many meanings: attention, care, respect for natural resources. At Borgoluce, eco-sustainability is perceived as an
asset. Borgoluce is an estate with 1,220 hectares, held by Collalto family since the XII century. An intact environment made of pastures,
woodlands,
farms, arable fields, vineyards, orchards, canals, mills, dairies. In past, this variety enabled the family to produce everything necessary for daily life.
Today, this tradition remains: it is called biodiversity. Environmental responsibility pervades every activity and is expressed in the use of renewable
sources for the agro-energy production. The energy comes from the by-products of woodlands, animal farms and plantations. Wood is burned by a
biomass boiler, while a biodigester transforms animal dung and cereal silage into biogas, producing the electric energy used in the farm and the
thermal energy that heats the buffalo sheds. Giuliana, Ninni and Caterina Collalto with her mother Trinidad and the husband of Caterina, Ludovico
Giustiniani are committed to increase the value of this land, a unique heritage in Veneto
