The product
Ol Sciur
A very particular goat's blue cheese, covered with red fruits
Code:
21211
Country of origin:
Italy - Lombardy
Type of Milk:
Goat's milk
Weight:
12 kg
Minimum order:
Whole wheel,1/8 (code 21208)
| Description | Raw 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 | About 40 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 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 |
| 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 |
| Weight | 12 kg |
|---|---|
| Packaging | Packaged in thermoshrinking film |
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.
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