The product
Tanja
Raw cow's milk cheese with a semi-hard paste
Code:
31650
Country of origin:
Italy - Trentino Alto Adige
Type of Milk:
Raw Cow's milk
Weight:
250 g approx
Minimum order:
1 piece
| Description | Raw cow's milk cheese with a semi-hard texture |
|---|---|
| Appearance | Formaggio a crosta lavata di colore avorio, la proteolisi avanza dal sottocrosta verso il cuore |
| Taste | It reveals a fresh acidity accompanied by warm notes of cooked butter, bread crust and ripe fruit and mushroom |
| Maturing | At least 30 days |
| Curiosity | A unique cheese, which has its own recipe and it is different from all other cheeses |
| Our selection | Moar in Margen means "old farm in the wet meadow" and is a small family business located at the beginning of the Val Pusteria. They own 25 cows, mainly fed with self-produced hay, and it is exclusively their milk that is used in the production of the cheeses: raw-milk and soft cheeses |
| Suggestions | It pairs well with fruits such as pears and apples, along with spicy mustards, pickles, salami, or speck |
| Ingredients | Raw MILK (Origin: Italy - South Tyrol), lactic ferments, salt, rennet |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 250 g approx |
| Packaging | Packaged in ovtene |
| Storage Conditions (packaged products) | Store at a maximum temperature of +4 °C |
| Country of origin of the primary ingredient | Italy - South Tyrol |
| Nutrition Declaration | Energy: 1520 kJ / 367 kcal Fat: 31 g of which saturates: 21,36 g Carbohydrate: 0,39 g of which sugars: 0 g Protein: 21,56 g Salt: 0,51 g Typical value per 100 g |
The producer
Moar in Margen del Leitner Karl - Terento (BZ) - Trentino Alto Adige
Why we chose them
Moar in Margen means "old farm in the wet meadow" and is located in Terento, in the Puster Valley, at about 1300 meters above sea level. The
farm consists a residence, a barn, a hayloft, a dairy, 16 hectares of meadows and 30 of forest. About a year ago, the dairy obtained the EU
approval mark, which, as you know, allows us to market the product. The supply chain is highly respected, with brown breed cows primarily fed
with
self-produced hay stored above the barn and a supplement of feed that makes up about 10% of the daily ration (25 kg of hay per head + 3 kg of
feed). At certain times, especially in spring, the cows also graze in the meadows in front of the barn. The barn is managed by Martin's father, who
has had cows for many years but always sold the milk until his son joined the business. There are about 30 cows in the barn, 20 of which are
lactating. Milking is done using a classic mechanised system and the milk is processed raw once a day, always in the morning. Martin takes care of
the cheesemaking. After studying at the cheesemaker's school, he travelled around the region to learn the trade. Despite his youth, he already has
8
years of experience in structured dairies. Once he returned to the farm, he saw the construction and upgrading of the dairy as an opportunity to
enhance the value of the milk produced on the farm, turning it into various small, aged cheeses, each weighing about 250 grams.
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