The product
Rascard Cheese
Mountain cheese with a soft paste and a washed rind
Code:
31218
Country of origin:
Italy - Aosta Valley
Type of Milk:
Raw Cow's milk
Weight:
8,5 kg approx
Minimum order:
1/4
| Description | Raw cow's milk, obtained from cows feeded with mountain herbs |
|---|---|
| Appearance | The rind is thin, with an orange colour; the paste is ivory white, with small eyes scattered across |
| Taste | Sweet, foundant to the palate, with notes of washed rind; the texture of the paste is really charming |
| Maturing | At least 60 days |
| Our selection | An excellent washed rind cheese, fragrant and tasty, which once again highlights the great experience of the affineur Nicoletta |
| Suggestions | This cheese melts perfectly; try it over a slice of bread, over polenta, to enrich first dishes, in sandwiches and also over pizza. Very interesting the pairing with a reisinous dark beer or with the pear Martin Sec: the acidic note and the grainy texture of the pear ehance the sweetness and softiness of Rascard |
| Ingredients | Raw cow's MILK, salt, rennet and lactic ferments |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof |
| Weight | 8,5 kg approx |
| Packaging | Whole wheel wrapped in paper, fractions vacuum packed |
| Storage Conditions (unpacked products) | Keep at +4 +8 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Please remove crust before consumption. Sell fractionated. |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1651 kJ / 397 kcal Fat: 29 g of which saturates: 20 g Carbohydrate: 1,4 g of which sugars: 0,2 g Protein: 20 g Salt: 2 g Typical value per 100 g |
The producer
Nicoletta - Donnas (AO) - Valle d'Aosta
Why we chose them
Nicoletta is a family company that was founded in 1988, specializing in the selection and affinage of typical cheeses of the Aosta Valley. It is
located in Donnas (Ao) a small, ancient medieval village in the middle of the mountains, in the lowest part of Aosta region.
The Aosta Valley with its climate, the vitamin-rich milk, the protein content, the natural aromas, the mountain flowers, is the ideal place to produce
fantastic cheeses. Additionally to all that, the 25 years experience of Nicoletta family, is enough to transform each cheese to a unique piece of art.
"Working with many small dairies means that each cheese requires specific attentions: each batch of production requires a specific care, how to salt
it, how to wash it, when to turn it. This is the art of maturing cheeses" - told us Paolo.
Among the specialties matured by Nicoletta there is Fontina Dop cheese, the most famous dairy product of Aosta Valley.
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