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
More Information
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
More Information
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 Caseificio Lavialattea was founded in 1997. At the time, Valentina and Roberto both worked in the family business producing game meat, but after the birth of their third child, Roberto decided to change his life. He renovated the barns of the Arcene farmhouse, owned by Valentina's family, and began raising goats. In those early years, Lavialattea was a small farm with about ten goats, and cheese production was almost a hobby. Through a process of trial and error, Valentina and Roberto learned how to work with goat's milk. They attended a cheesemaker technician course in Bergamo, then decided to purchase about forty goats from a French farm. After some experimentation and a few encouraging results, they chose to take a further step: a trip to France, the homeland of cheese-making art, especially for goat cheese. In 2001, Valentina and Roberto moved to Brignano, leaving the livestock business behind to focus entirely on cheese production. During this period, they also began a collaboration with several schools and French institutions, where they periodically returned to exchange ideas on production techniques. Roberto produces around thirty cheese bases. These bases are then finalized by Valentina, who fills and decorates them with the most unusual ingredients, from red fruits to chocolate, from flowers to candied vegetables.
From the same producer
© VALSANA S.R.L. - All rights reserved - Tel. (+39) 0438 1883 125 - Fax (+39) 0438 64976 - email: valsana@valsana.it - Via degli Olmi 16 - 31010 Godega di Sant'Urbano (TV) - P.IVA 01949710261 - C.F. 00548700244 - Reg. Imprese Treviso N. 00548700244 - Cap.Soc. € 120.000 i.v.