The product
Al Cocktail Negroni
Blue cheese refined with the cocktail Negroni
Code:
30833
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1 piece - by reservation
| Description | Blue cheese made with pasteurised cow's milk, refined with Negroni |
|---|---|
| Appearance | The texture is firm with evident blue veins; the rind is decorated on the top with candied orange zests |
| Taste | The alcohol is pretty present, but at the same time is tame by the sweetness of the cheese; the aftertaste is slightly bitter with notes of juniper |
| Maturing | At least 60 days |
| Curiosity | Negroni is the most famous cocktail in the world, this year it celebrates 100 years; perfect for aperitif time, it has a reddish colour and is made with red vermouth, bitter campari and gin; it takes its name from the Count Negroni from Florence; he was fed up to only drink Americano, so he asked the barman to add some gin instead of selz, in honour to his last trip to London; "Negroni's style Americano" was born |
| Suggestions | Try to taste it pure or with the namesake cocktail |
| Ingredients | Pasteurized cow's MILK, salt, rennet, lactic ferments, selected molds. Aged with Gin 7 liqueur (juniper, angelica, coriander, orange, mandarin, lemon balm, iris), Bitter liqueur (liqueur based on an infusion of bitter herbs, alcohol) and red vermouth (20 aromatic and officinal herbs). Externally decorated with inedible orange peel |
|---|---|
| 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 (orange peel) 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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