The product
Ol Sciur 1/4
A very particular goat's blue cheese, covered with red fruits
Code:
21208
Country of origin:
Italy - Lombardy
Type of Milk:
Goat's milk
Weight:
1,5 kg approx
Minimum order:
1 piece
| Description | Pasteurized goat's milk |
|---|---|
| Appearance | The rind is covered with red fruits, the paste is ivory white with blue veins |
| Taste | Milky and sweet, with an impressive aroma coming from the red fruits |
| Maturing | At least 65 days |
| Curiosity | Ol Sciur means literally The Mister or The Chief, name given by Valentina and Roberto to this cheese because of its size and outstanding. The story of LaViaLattea started in 1997, when Valentina and Roberto decided to produce raw milk cheeses, using the milk produced by theirgoats. They attended many cheese-making courses both in Italy and in France and at the end they decided to concentrate only on cheese-making, abandoning the goats farming |
| Our selection | We appeciate the passion of Valentina and Roberto, but also their choices in cheese-making: producing artigianal raw milk cheeses, with no machines and with a low-impact packaging |
| Suggestions | A particular cheese to stir the risotto |
| Ingredients | Pasteurized goat's MILK, salt, rennet. Flavored on the surface with berries, ibiscus and rose petals |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 1,5 kg approx |
| Packaging | Packaged in cling film and wrapped with paper |
| Storage Conditions (packaged products) | Keep at +4 °C |
| Instructions for use | Edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1405 kJ / 338 kcal Fat: 27 g of which saturates: 18 g Carbohydrate: 1,9 g of which sugars: 1,2 g Protein: 22 g Salt: 1,1 g Typical value per 100 g |
The producer
Lavialattea - Brignano Gera d'Adda (BG) - Lombardy
Why we chose them
The story of LaViaLattea started in 1997, when Valentina and Roberto decided to produce raw milk cheeses, using the milk produced by their goats.
They attended many cheese-making courses both in Italy and in France and at the end they decided to concentrate only on cheese- making,
abandoning the goats farming
We appeciate the passion of Valentina and Roberto, but also their choices in cheese-making: producing artigianal raw milk cheeses, with no
machines and with a low-impact packaging
From the same producer
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