New
The product
Yogurt Biologico magro naturale - Chiuro
Low-fat plain yoghurt, produced with organic milk from Valtellina
Code:
21529
Country of origin:
Italy - Lombardy
Weight:
500 g
Minimum order:
1 piece
| Description | Organic cow's milk from Valtellina, skimmed and pasteurised, with added live lactic cultures |
|---|---|
| Appearance | It is white in colour. It has a thick, creamy texture |
| Taste | Sweet, light, slightly more acidic than the whole one |
| Curiosity | This yoghurt is produced exclusively with organic milk from Valtellina, without the use of preservatives |
| Our selection | The local milk, collected daily, is processed for the production of yoghurt and cheese within a few hours of milking, in a modern and efficient dairy: a short, transparent and controlled supply chain |
| Suggestions | Excellent on its own, perhaps paired with fresh seasonal fruit or jams and marmalades; also perfect for sauces and dips |
| Ingredients | Low-fat yoghurt* (fresh pasteurized skimmed MILK*, live lactic ferments). *Biological |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 500 g |
| Packaging | Plastic jar |
| Storage Conditions (packaged products) | Store a in a refrigerator from +1 °C to +4 °C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 156 kJ / 37 kcal Fat: 0,1 g of which saturates: 0,07 g Carbohydrate: 5,2 g of which sugars: 3,9 g Protein: 3,8 g Salt: 0,11 g Typical value per 100 g |
The producer
Latteria di Chiuro - Chiuro (SO) - Lombardy
Why we chose them
The Latteria Sociale di Chiuro was founded in 1957 in the heart of Valtellina, born from the desire of a group of small farmers to join forces to create a
business and embark on a path of innovation. Today, it is a cooperative society made up of around thirty members, all from Valtellina: a choice that
aims at helping to maintain a real and virtuous economy in mountain villages and promote social balance. This concept was developed in the first
sustainability report drawn up by the dairy in 2024. The farms, all small in size, are located within a few kilometres from the dairy and mainly rear
Brown Swiss cows. Each barn is also certified for animal welfare and undergoes periodic checks to verify certain welfare indicators such as nutrition,
proper medication management, comfortable environmental conditions and hygiene. The local milk, collected daily, is processed for the production
of yoghurt and cheese within a few hours of milking, in a modern and efficient dairy: a short, transparent and controlled supply chain. The extra jams
used to enrich the yoghurts are also locally sourced, produced by the social cooperative "Il Sentiero" in Morbegno (SO).
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