The product
Stracchino di capra Qualità Oro
Goat's stracchino with vegetable rennet
- Sku:
- 20840
- Country of origin:
- Italy, Veneto
- Type of Milk:
- Goat's milk
- Weight:
- 250 g
- Minimum order:
- 1 piece
- Description
- Pasteurized goat's milk coming from Veneto and vegetable rennet
- Appearance
- Colour is white, firm compared to the cow version, without eyes
- Taste
- Sweet, with hints of milk and yogurt, slightly grassy due to the rennet
- Maturing
- Not expected
- Curiosity
- It is produced with daily collected milk from farms located in a ray of 12 km from the diary; stracchino rests for 7 days and then it is cutted, weighted and manually packed; as strong difference compared to the industrial producers we have to know that the process applied by Castellan does not allow any chemical treatment or ingredient to increase the shelf-life
- Our selection
- L'aspetto che maggiormente ci ha colpito del Caseificio Castellan è l'artigianalità e la genuinità delle loro lavorazioni. Questo stracchino è stato prodotto con latte di capra 100% veneto, non contiene conservanti e additivi e viene incartato rigorosamente a mano
- Suggestions
- Ottimo degustato in purezza accompagnato da verdure di stagione oppure spalmato su del pane tostato
- Ingredients
- Pasteurized goat's MILK, salt, vegetable rennet (cardoon flower extract), lactic ferments
- Allergens in ingredients
- Milk and products thereof
- Weight
- 250 g
- Packaging
- Wrapped in paper
- Storage Conditions (packaged products)
- Keep refrigerated at +4 °C
- Country of origin of the primary ingredient
- Italy
- Nutrition Declaration
-
Energy: 1152 kJ / 278 kcal
Fat: 23 g
of which saturates: 17 g
Carbohydrate: 0,7 g
of which sugars: 0,7 g
Protein: 17 g
Salt: 0,58 g
Typical value per 100 g
The producer
Caseificio Castellan - Rosà (VI) - Veneto
Selected because
It was 1969 was when Urbano Castellan and his wife Armida, decided to buy a small family diary around Rosà, Vicenza province, quite close to
Bassano del Grappa. Next to the diary there were few farmers as well that could guarantee them the milk for cheese production. At the beginning
the cheese production was very limited and had to do with just Caciotta and Asiago cheese. After few years, Urbano realized how important was
the
differentiation from competitors and he started producing Stracchino. Demand was picking up very fast and the existing diary became too small
very
quickly. Five years later the company moved to the current location. Today the second generation - Sara, Sonia and Manola - lead the company.
Castellan sisters impressed us with the quality of their products and for the strategic choices they have done in order to distinguish their brand. The
milk is collected every day from farmers spread in a ray of 12 km from the company. The oldest breeders supply the company since 1969! The
production process is traditional, meaning that it needs a significant human effort to turn the stracchino often and patience to wait 7 days until the
Stracchino has given away the excess of its whey
