The product
Formaggio "Tatie" con Vermouth Vasetto
Erborinato "Tatie" cremoso con Vermouth
Code:
30836
Country of origin:
Italy
Type of Milk:
Cow's milk
Weight:
3 kg approx
Minimum order:
1 piece
| Description | Creamy blue cheese, obtained by working mascarpone and vermouth together with the cheese |
|---|---|
| Appearance | Particularly creamy and to be worked with a spoon |
| Taste | Balanced, the sweetness of mascarpone goes perfectly with the bitterness of vermouth and moulds |
| Maturing | Not expected |
| Curiosity | This cheese comes from an inspiration collected by the French cousins: in the Auvergne region, tradition has it that in the festivities blue cheese is processed together with cream and sauternes wine. Hence the idea of proposing an all-Italian version with blue cheese Piedmontese, mascarpone and red vermouth |
| Our selection | A cheese born from the intuition of the maitre fromager Alberto Marcomini and which sees its realization delivered to the expert hands of the Dairy Moro Sergio |
| Suggestions | Try it in a risotto, with a tartare beef or melted in the oven on a millefeuille of pumpkin and porcini mushrooms |
| Ingredients | Blue cheese (cow's MILK, salt, rennet, lactic ferments, selected molds), mascarpone (pasteurized MILK cream, MILK, acidity regulator: citric acid), Vermouth min 10% |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 3 kg approx |
| Packaging | Packaged in a wooden box |
| Storage Conditions (packaged products) | Store at a temperature between +0 and +4 ° C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1462 kJ / 354 kcal Fat: 33 g of which saturates: 24 g Carbohydrate: 2,2 g of which sugars: 2,2 g Protein: 12 g Salt: 1,1 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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