The product
Tenerella
Fresh caciotta style cheese with a slightly bloomy rind
Code:
30416
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
1,8 kg approx
Minimum order:
1 piece
| Description | Cow's milk cheese aged at leat 20 days, with a light bloomy rind; with a melting texture and fresh flavour |
|---|---|
| Appearance | The rind is thin, with a slight presence of white mould; the paste is pale straw yellow in colour and has a melting texture |
| Taste | Mild, with lactic notes of yoghurt and hints of lemon zest |
| Maturing | at least 10 days |
| Our selection | The Dalla Valentina dairy, located on the foot of the Lessinia Natural Park in northern Verona, processes milk from about twenty local farms throughout the year, managing the daily milk collection round. From June to September, it also produces alpine cheeses with milk collected from 10 mountain dairies located between 1,300 and 1,600 metres above sea level, giving rise to the '10 Malghe' project |
| Suggestions | Excellent on its own paired with strawberry compote, but also great for cooking, for example melted on pizza or on toast |
| Ingredients | Pasteurised cow's MILK, salt, rennet, lactic ferments and penicillium. Rind treated with natamycin E235 |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,8 kg approx |
| Packaging | Unpackaged |
| Storage Conditions (unpacked products) | Store at +0 °C/ +4 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1606 kJ / 387 kcal Fat: 32 g of which saturates: 24 g Carbohydrate: 0,8 g of which sugars: 0,8 g Protein: 24 g Salt: 0,93 g Typical value per 100 g |
The producer
Caseificio Dalla Valentina - Velo Veronese (VR) - Veneto
Why we chose them
The history of Caseificio Dalla Valentina began in the 1920s, when great-grandfather Domenico and his son Achille started producing cheese. Over
the years, they decided to increase production, and so Caseificio Achille was founded in 1957. In the 2000s, with the arrival of the third generation
led by brothers Franco and Ezio, the dairy was modernised and took on its current appearance. Today, Caseificio Dalla Valentina, the current name
of the company, processes milk from around twenty local farms all year round, managing the daily milk collection round. From June to September,
with the summer project "10 Malghe", it also processes milk collected from 10 mountain dairies located between 1,300 and 1,600 metres above sea
level in the heart of the Lessinia Park: a collection of summer cheeses produced with thermised milk that enhances the great tradition of mountain
dairies and pastures located in Lessinia.
From the same producer
See also:
You might also be interested to the following products
-
Caciotta d'alpeggioSemi-cooked alpine caciotta cheese produced with milk collected from 1... -
