New
The product
Yogurt naturale intero senza lattosio - Chiuro
Plain yoghurt from Valtellina, in a lactose-free version
Code:
21530
Country of origin:
Italy - Lombardy
Weight:
500 g
Minimum order:
1 piece
| Description | Pasteurised and lactose-free whole cow's milk from Valtellina, with added live lactic cultures |
|---|---|
| Appearance | It is white in colour. It has a thick, creamy consistency |
| Taste | Sweet and delicate, with milky notes; the difference from the classic version is imperceptible |
| Curiosity | No added sugar |
| 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, but also in cakes and other pastries. Try it in a fresh tzatziki sauce |
| Ingredients | Fresh pasteurized whole lactose milk from Valtellina, live lactic ferments |
|---|---|
| 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: 66 kJ / 278 kcal Fat: 3,9 g of which saturates: 2,1 g Carbohydrate: 4,3 g of which sugars: 4,3 g Protein: 3,8 g Salt: 0,12 g Typical value per 100 g |
The producer
Latteria di Chiuro - Chiuro (SO) - Lombardy
Why we chose them
Social cooperative for milk and cheese making, Chiuro Dairy has been founded in 1957 in the heart of Valtellina countryside, in Sondrio province,
in
the North-West of Italy.
Nowadays the cooperative is constituted by 80 members, local cows' breeders whose farms are spread along 30 kmq, moving from Chiuro factory
site and its surroundings, so the milk doesn't have to travel and can be transformed very fresh.
The members raise their cows with hey coming from their Valtellina meadows and with the grass from the pastures where the animals can graze
freely in alpage.
Traditional breeding, to respect the health of the cows and the quality of milk, meets the best new technologies in production: a perfect marriage to
get high quality products.
Yogurt is produced with milk and confettura extra, both produced in Valtellina: the milk comes only from the members of the Dairy, whereas
confetture are produced by the local social cooperative Il Sentiero in Morbegno, with fruits produced in their orchards in Valtellina.
See also:
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