The product
Formaggio Rotondo da piastra Camolino
Mild cheese, great fried or grilled.
Code:
29965
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
2kg
Minimum order:
1 wheel
| Description | Full cream cow's milk from Bruna cows |
|---|---|
| Appearance | The cheese has a very thin white rind. The color of the paste is white. The paste is soft without eyes |
| Taste | The taste is milky, round, smooth. The aftertaste is round with hints of milk, animal and nature |
| Curiosity | The dairy was founded in Camolino in 1941. It collects the milk from 7 farms that produce about 3,600 kg of milk per day, All is coming from Bruna cows. Fabio, the master, is passionate about using milk from the territory and tries to apply the traditional works and methods to his dairy. He is, in fact, trying to return to the technologies that use sourdough instead of powder yeasts. His last challenge 'is making cheeses from raw milk' |
| Our selection | A cheese tha has all the characteristics of the aroma of the Bruna cows milk |
| Suggestions | Very good if grilled, but the best way of eating this cheese is to fry it, covered in breadcrumbs and polenta flour. |
| Ingredients | MILK, salt, rennet, lactic ferments, preservative: Lysozyme (EGG protein) |
|---|---|
| Allergens in ingredients | Eggs and products thereof, Milk and products thereof |
| Weight | 2kg |
| Packaging | Unpacked |
| Storage Conditions (unpacked products) | Keeepr refrigerated between +10 °C and +12 °C |
| Nutrition Declaration | Energy: 1587 kJ / 382 kcal Fat: 31 g of which saturates: 22,69 g Carbohydrate: 1,34 g of which sugars: 1,34 g Protein: 24,51 g Salt: 1,6 g Typical value per 100 g |
The producer
Latteria di Camolino - Camolino (BL) - Veneto
Why we chose them
Since 1941 the Dairy in Camolino collects milk from breeders 7 conferring on average 36 tons of milk per day , mostly Brown Swiss.
Fabio, the dairyman, works with dedication and passion the milk of its territory, with the desire to return to the machining characteristics. Indeed he is
trying to return to the technologies that envisage the use of starter culture in the place of the selected enzymes and freeze-dried and will soon begin
with some product in raw milk.
