The product
Silva
Raw milk caciottina wrapped in spruce bark
Code:
31605
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
Weight:
320 g approx
Minimum order:
1 piece
| Description | Raw milk caciottina wrapped in spruce bark |
|---|---|
| Appearance | It has an irregular cylindrical shape. The rind is washed and has the typical reddish colour. The paste is straw yellow in colour with just a few hinted and irregular holes |
| Taste | On the nose it gives a n aroma of wood, resin and damp wood; sweet and with a slight sapidity on the palate |
| Maturing | At least 6 weeks |
| Curiosity | Michael Steiner produces raw milk cheeses in his family farm, with the ingredients of his own wood, collecting them personally; the spruce barks in which he ages the Silva for six weeks, for example, are collected on the slope in the shade of his wood, where the best varieties grow |
| Our selection | With his raw milk caciottine, Michael Steiner immediately won us over: the sight, nose and palate tell of the passion and commitment of the Steiner family in describing the land they come from |
| Suggestions | Excellent on its own, it also lends itself to being baked in the oven |
| Weight | 320 g approx |
|---|---|
| Packaging | Packaged in food film suitable for contact with food and strap |
The producer
EGGEMOA - Selva dei Molini (BZ) - Trentino Alto Adige
Why we chose them
Eggemoa is the old name of a farm at 1300 meters above sea level in Selva dei Molini, in the northest border of Trentino Alto Adige region. The
farm was restored by the Steiner family in 2017 but the dairy was established in 2001, when Irmgard and Gebhard Steiner decided to start
processing the milk of their cows for the production of cheeses. Michael was a child and dreamed of being a helicopter pilot, but as he grew up his
dream became to give a new identity to the cheeses produced by his parents. After the experience in Switzerland, Michael decided to produce
small soft cheeses, strictly raw milk and refined with the ingredients of the forest that extends around the farm: larch needles, spruce bark, juniper
berries.His father Gebhard looks after the 15 Brown Swiss dairy cows fed on pasture in the summer - thus keeping the alpine meadows surrounding
the farm neat - and with hay in the winter, without silage. Finally, the practice of cutting horns on calves was suspended by virtue of a breeding that
embraces the philosophy of animal welfare. The small herd produces about 300 liters of milk a day, so a couple of times a week the milk is
collected from another small stable nearby that adopts the same farming philosophy of the Steiner family, so as to guarantee always excellent raw
milk cheeses, with a deep link with this wonderful mountain territory.
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