The product
Grillo di Colmajor piccolo
Small soft cow's milk cheese with a white bloomy rind
Code:
30568
Country of origin:
Italy - Veneto
Type of Milk:
Raw Cow's milk
Weight:
400 g approx
Minimum order:
1 piece
| Description | Raw milk from Bruna Italiana cows collected in the hills around Tarzo and Vittorio Veneto |
|---|---|
| Appearance | The rind is white with grey shades; the texture is soft and melty with rare little eyes |
| Taste | Sweet, slightly savoury, with hints of mushroom, butter and forage |
| Maturing | At least 20 days |
| Curiosity | The name refers to the hill that is located near the dairy called Col Major |
| Our selection | One of the most identifying and recognizable cheeses of Latteria Tarzo |
| Suggestions | When it is sufficiently mature it can also be tasted by the spoon, removing the rind from the upper face and hollowing out the cheese with the spoon |
| Ingredients | Raw MILK, rennet, salt |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 400 g approx |
| Packaging | Packaged with polythene paper |
| Storage Conditions (packaged products) | Keep refrigerated between +4°and + 8° C |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1401 kJ / 338 kcal Fat: 27,83 g of which saturates: 15,42 g Carbohydrate: 1,11 g of which sugars: 1,11 g Protein: 20,7 g Salt: 1,48 g Typical value per 100 g |
The producer
Latteria di Tarzo - Tarzo (TV) - Veneto
Why we chose them
The Social Dairy in Tarzo is a cooperative that only works milk which is produced by associated companies. These companies are situated around
to the cheese farm, in the valley between Vittorio Veneto and Follina (Prealpi Trevigiane).
The dairy was established in 1948 and there were 170 business partners, today there are only 15 business partners. The production amounts are
about 35-40 quintals of milk per day, that derive from Brown Swiss cows and red spotted breed cows.
The cheesemaker, Martino Grillo, worked for 15 years in the Tambre dairy, that is located on the "Altipiano del Casiglio" and in 1997 he began to
work for the dairy in Tarzo. Since 1997 he won a lot of awards, mainly with the "Grillo", the gold medal from 2007 to 2011 and the silver medal in
2013 in Caseus Veneti, finally the Roma award in the National Competition about cheeses in 2013. But also the others Martino cheeses are award
winning; e.g. the gold medal to Latteria Stagionato cheese in 2012 in Caseus Veneti and in 2013 he won two others medals, gold and silver, to
Latteria and Montasio.
From the same producer
