The product
Strachitunt DOP Val Taleggio
Typical blue cheese from Val Taleggio produced with whole cow's milk
Code:
31105
Country of origin:
Italy - Lombardy
Type of Milk:
Raw Cow's milk
Weight:
6 kg approx
Minimum order:
1 piece
| Description | Raw whole cow's milk from a single milking from brown cows reared in Val Taleggio |
|---|---|
| Appearance | The rind is wrinkled, yellow-orange in colour, tending to gray in the more seasoned product. The paste is between white and straw yellow, soft, creamy, characterized by green-bluish veins of the moulds present. There are small and irregular holes |
| Taste | Herbaceous and soluble, it has a remarkable complexity of aromas, from lactic sensations to ripe fruit, with notes of cellar and undergrowth |
| Maturing | At least 75 days |
| Curiosity | The name of this cheese in Bergamo dialect means round stracchino to distinguish it from square stracchino, that is Taleggio which has a rather similar consistency. It looks like a variety of Gorgonzola which in the past, since the Middle Ages, was produced mainly in the mountains with cow's milk |
| Our selection | We have selected this DOP blue cheese for its production of important traditional and genuine, just like one made one time in Val Taleggio |
| Suggestions | We suggeset tasting the natural product, perhaps with breadsticks for an aperitif. Alternatively, it is a great product to use for creaming a winter risotto |
| Ingredients | Raw MILK, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 6 kg approx |
| Packaging | Wrapped in food paper |
| Storage Conditions (packaged products) | Keep at +1 °C/ +6 °C |
| Instructions for use | Not edibile rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1292 kJ / 312 kcal Fat: 27 g of which saturates: 21 g Carbohydrate: 0,5 g of which sugars: 0,5 g Protein: 19 g Salt: 2,1 g Typical value per 100 g |
The producer
Latteria Sociale di Branzi Casearia - Val Brembana (BG) - Lombardy
Why we chose them
On the beginning of economic boom, after the second world war, Giacomo Midali, a local cheese-maker, started a project to enhance
local cheese productions and he founded Branzi Dairy. At that time the project was joined by two hundred small producers and
breeders. Nowadays the cooperative in managed bu Giacomo's grand children and it is still collecting milk produced by small farms that work only for
Branzi Dairy. The milkcollected is obtained from cows of Bruna breed that graze over 600m of altitude giving a rich and fragrant milk that will be
entrusted to the hands of expert cheese-makers to produce Branzi following the traditional production techniques.
