The product
Sottocenere al Tartufo
Truffled cheese covered with beech ash
Code:
30350
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1/2
| Description | Pasteurized cow's milk |
|---|---|
| Appearance | The rind is thin, elastic and covered with ash. The colour of the paste is light straw with spots of truffles scattered across |
| Taste | The taste is milky, mild, long and with intense notes of truffle. The aftertaste is long, mild with hints of forest and truffles |
| Maturing | At least 60 days |
| Curiosity | Sergio Moro, owner of Latteria Moro Sergio, 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 local cheeses 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 |
| Our selection | We have selected this cheese, because despite the intense notes of the truffle, the aromas are perfectly balanced with the lactic notes |
| Suggestions | Excellent on its own. Amazing over polenta dishes or scrambled eggs. Also very good with risotto dishes |
| Ingredients | Pasteurized cow's MILK, black truffle (tuber aestivum vitt.) (0,7%), salt, rennet, lactic ferments. Aged in beech ash. |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 3 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (unpacked products) | Store at a temperature between +0 +8 ° C |
| Storage Conditions (packaged products) | Keep refrigerated below +4 °C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1760 kJ / 425 kcal Fat: 36 g of which saturates: 26 g Carbohydrate: 1,2 g of which sugars: 0,1 g Protein: 24 g Salt: 1,5 g Typical value per 100g |
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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