The product
Al Cocktail Manhattan
Blue cheese refined with the cocktail Manhattan
Code:
30830
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 cocktail Manhattan |
|---|---|
| Appearance | The paste is firm and a slightly humid, the top of the rind is covered by cherries, candied with Maraschino |
| Taste | Whisky, red vemouth and a few drops of angostura give the cheese a strong alcoholic note; it is recognisable in particular the whiskey |
| Maturing | At least 2 months |
| Curiosity | Manhattan is one of the best-known cocktail made with whisky, served as an aperitif; the story says that this cocktail was invented by a barman of the Manhattan Club in New York; the first cocktail seems to be made in 1874 |
| Suggestions | Try to taste it plain or with the namesake cocktail |
| Ingredients | Pasteurized cow's MILK, salt, rennet, lactic ferments, selected molds. Aged with Whiskey liqueur (distilled corn, rye, barley), and red Vermouth (20 aromatic and officinal herbs). External decoration: red cherries (cherries, glucose-fructose syrup, sugar, flavoring natural maraschino 0.5%, acidifier: citric acid, coloring: erythrosine) |
|---|---|
| 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 (red cherries) 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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