The product
Al Cocktail Cosmopolitan
Blue cheese refined with the cocktail Cosmopolitan
Code:
30831
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Blue cheese made with pasteurised cow's milk, refined with the original cocktail recipe and covered with candied currants |
|---|---|
| Appearance | The paste is firm with evident blue veins, the rind is covered by candied currant |
| Taste | It is a cheese for ladies, sweet and mild, not too alchoholic; the flavour of the orange, coming from the cointreau, is pretty recognisable |
| Curiosity | Cosmopolitan is a cocktail made with vodka, cointreau, lime and blueberry (or red berries) juice; it became famous thanks the TV series "Sex & the city" where the main actress was used to drink it |
| Suggestions | Taste it plain or with the namesake cocktail |
| Ingredients | Pasteurized cow's MILK, salt, rennet, lactic ferments, selected molds. Aged with vodka (wheat distillate, water) and liqueur Cointreau (water, alcohol, orange peel extracts, sugar). Semi-candied red currant external decoration (red currant berries, sugar, glucose syrup) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 3 kg approx |
| Packaging | Wrapped and vacuum packed |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +6 ° C |
| Instructions for use | External decoration (semi-candied red currant) not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1428 kJ / 345 kcal Fat: 29 g of which saturates: 21 g Carbohydrate: 0,9 g of which sugars: 0,8 g Protein: 20 g Salt: 2,5 g Typical value per 100 g |
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.
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