The product

Roncolino

Cylindrical cheese perfect for grilling
Sku:
30884
Country of origin:
Italy, Veneto
Type of Milk:
Cow's milk
Weight:
1,8 kg approx
Minimum order:
1 piece
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Description
A cylindrical cheese made from pasteurised Italian cow's milk, matured for 25 days: perfect for cooking
Appearance
It is cylindrical in shape, with a diameter of 8-9 cm; the rind is thin and slightly wrinkled, and the cheese melts very easily when cooked
Taste
Sweet and milky, with hints of caramel in the crust
Maturing
25 days approx
Curiosity
This cheese was created in collaboration with Giovanni Roncolato of La Casara, the only one who managed to meet our requirements: a cylindrical-shaped grilled cheese made from pasteurised cow's milk. That's why we decided to name it after him, calling it Roncolino!
Our selection
It performs well and is very easy to handle: its thin, barely rough rind makes it easy to brush off any mould that might appear on the surface
Suggestions
Excellent for cooking on a griddle or in a frying pan: it holds its shape well, browns easily and, above all, develops a melted centre. Try it breaded and deep-fried in plenty of vegetable oil too! Enjoy it in a sandwich or with polenta and mushrooms for a comforting combination
Ingredients
Pasteurized MILK, ferments, rennet, salt.
Allergens in ingredients
Milk and products thereof
Weight
1,8 kg approx
Packaging
Wrapped in poly-copied paper
Storage Conditions (unpacked products)
Store in the fridge at +4 °C.
Instructions for use
Rind not edible.
Country of origin of the primary ingredient
Italy
Nutrition Declaration
Energy: 1465 kJ / 350 kcal
Fat: 29 g
of which saturates: 24 g
Carbohydrate: >0,5 g
of which sugars: >0,5 g
Protein: 23 g
Salt: 1,4 g
Typical value per 100 g
The producer

La Casara di Roncolato - Roncà (VR) - Veneto

La Casara di Roncolato - Roncà (VR) - Veneto

Selected because

La Casara di Roncolato was founded in 1920 in the small village of Brenton, on the hills of Roncà, at the foot of the Lessini Mountains, where Ermenegildo Roncolato was the cheesemaker of the Social Dairy. In 1964, the dairy was taken over by his son Romano and was renamed 'La Casara'. Today, it is managed by the third generation, with Romano's children: Giovanni, Gildo, and Letizia. The Roncolato family has its roots in Lessinia, a land dedicated to alpine pastures since 1200: gentle slopes and grassy meadows with a long growing season, which have led to the development of a rich cheesemaking tradition. In these ancient alpine pastures, La Casara collects milk daily, which is processed in the dairy of Roncà. Giovanni Roncolato has been a strong advocate for the revival of the Monte Veronese PDO and has supported the Monte Veronese PDO Presidio from the beginning.

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