The product
Candidum
Small cheese with a soft texture and bloomy rind, with marked notes of milk
Code:
31600
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
Weight:
280 g approx
Minimum order:
1 piece
| Description | Raw cow's milk cheese aged at least 3 weeks, made with the milk of 15 Swiss Brown cows reared on the farm |
|---|---|
| Appearance | A small cheese, with a white bloomy rind and a thick felt. The paste is soft and melting and it is ivory white in colour, soft, moist and smooth, the undercrust is thin and the eyes are irregular, medium and uniform. The white bloomy rind is uniform over the whole surface |
| Taste | Sweet, lactic, with a slight acidity that makes it very intriguing; on the palate, it opens up to vegetal notes, fresh mushrooms, undergrowth and heavy cream. The rind is slightly pronounced and the taste persistence is medium-low |
| Maturing | At least 3 weeks |
| Curiosity | A cheese that also lends itself to maturation longer than 3 weeks: as the maturation progresses, the creaminess increases, but also the thickness of the rind and hints of mould |
| Our selection | Eggemoa cheeses immediately exerted a great fascination in us: to the sight, nose and palate they tell of the passion and commitment of the Steiner family in telling all-round the land from which they come |
| Suggestions | Thanks to its sweetness it goes perfectly with appetizers, salads and also desserts |
| Ingredients | Raw cow's MILK, salt, lactic ferments, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 280 g approx |
| Packaging | Wrapped in food paper |
| Storage Conditions (packaged products) | Store at a temperature between +4 +7 °C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1260 kJ / 304 kcal Fat: 25 g of which saturates: 16,3 g Carbohydrate: 1,19 g of which sugars: 1,19 g Protein: 18,5 g Salt: 0,9 g Typical value per 100 g |
The producer
EGGEMOA - Selva dei Molini (BZ) - Trentino Alto Adige
Why we chose them
Eggemoa is the old name of a farm at 1300 meters above sea level in Selva dei Molini, in the northest border of Trentino Alto Adige region. The
farm was restored by the Steiner family in 2017 but the dairy was established in 2001, when Irmgard and Gebhard Steiner decided to start
processing the milk of their cows for the production of cheeses. Michael was a child and dreamed of being a helicopter pilot, but as he grew up his
dream became to give a new identity to the cheeses produced by his parents. After the experience in Switzerland, Michael decided to produce
small soft cheeses, strictly raw milk and refined with the ingredients of the forest that extends around the farm: larch needles, spruce bark, juniper
berries.His father Gebhard looks after the 15 Brown Swiss dairy cows fed on pasture in the summer - thus keeping the alpine meadows surrounding
the farm neat - and with hay in the winter, without silage. Finally, the practice of cutting horns on calves was suspended by virtue of a breeding that
embraces the philosophy of animal welfare. The small herd produces about 300 liters of milk a day, so a couple of times a week the milk is
collected from another small stable nearby that adopts the same farming philosophy of the Steiner family, so as to guarantee always excellent raw
milk cheeses, with a deep link with this wonderful mountain territory.
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