The product
Puzzone di Moena DOP
Intense DOP raw milk cheese with washed rind
Code:
31158
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
Weight:
10 kg approx
Minimum order:
1 piece
| Description | DOP semi-cooked cheese produced with raw Trentino cow's milk and washed rind during aging |
|---|---|
| Appearance | The rind is thin, with the typical orange color and not too moist; the paste is elastic, pale straw yellow in colour and has a well distributed hole |
| Taste | Characteristic and intense, with a perceptible bitter aftertaste |
| Maturing | At least 90 days |
| Curiosity | The "Puzzone di Moena" protected designation of origin is reserved for cheese that meets the specific requirements defined by a production. It is specified in which territory the entire production process must take place, from which breed the milk must come and the characteristics organoleptic characteristics that characterize the final product |
| Our selection | Filippo and Luigi are two guys who have decided to transform the raw milk from their mountain farms to give life to cheeses that they combine technology and tradition to make the most of the raw material |
| Suggestions | We recommend trying it with polenta or potatoes. Also ideal with gnocchi or canederli, a typical dish from Trentino Alto Adige |
| Ingredients | Raw cow's MILK, salt and rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 10 kg approx |
| Packaging | Food paper |
| Storage Conditions (packaged products) | Store at a temperature between 0 °C and +8 °C |
| Instructions for use | Remove the rind before consumption. To be sold after fractionation. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1536 kJ / 367 kcal Fat: 29,8 g of which saturates: 18,7 g Carbohydrate: 0,2 g of which sugars: 0,1 g Protein: 24,4 g Salt: 2 g Typical value per 100 g |
The producer
Caseificio Sociale Catinaccio - Vigo di Fassa (TN) - Trentino Alto Adige
Why we chose them
The Caseificio Sociale Catinaccio is a small cooperative established in 2014 in Vigo di Fassa, in Trentino Alto Adige. Here, Luigi and Filippo, first of
all breeders, produce whole raw mountain milk cheeses obtained from Pezzata Rossa breed cattle reared in a very short supply chain. The two
partners have decided to invest in the transformation of their own milk in order to safeguard their farms from the economic crisis by giving life to
cheeses that combine tradition and technological evolution, such as robotic milking for better animal welfare.
From the same producer
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