The product
Ubriaco Cheese with 'Prosecco DOC'
Portion of cheese aged in Prosecco DOC
Code:
30826
Country of origin:
Italy - Veneto
Type of Milk:
Cow's milk
Weight:
350 g approx
Minimum order:
1 piece
| Description | Pasteurized cow's milk cheese and Prosecco DOC wine |
|---|---|
| Appearance | The rind is thin and light in color, the paste is compact, with no holes and ivory white or pale yellow in color |
| Taste | Delicate and particularly "fresh" with notes of apple and ripe fruit |
| Maturing | At least 6 months |
| Curiosity | Prosecco DOC, the famous Venetian sparkling wine, can also be tasted in the sparkling and still version; very "drinkable, it is appreciated for the aroma of its grapes which bring the characteristic hints of white flowers, green apple and peach directly into the wine |
| Ingredients | Cow's MILK, lactic ferments, salt, rennet, preservative: LYSOZYME (EGG protein). Rink soaked in 'Prosecco DOC' wine |
|---|---|
| Allergens in ingredients | Eggs and products thereof, Milk and products thereof |
| Weight | 350 g approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Store at temperatures between +0 +4 ° C |
| Instructions for use | Not edible rind |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1825 kJ / 440 kcal Fat: 37 g of which saturates: 26 g Carbohydrate: 0,8 g of which sugars: 0 g Protein: 26 g Salt: 2,2 g Typical value per 100 g |
The producer
Latteria Moro Sergio - Oderzo (TV) - Veneto
Why we chose them
The history of Latteria Moro begun in 1930 in Oderzo, when Luigi Moro, grandfather of Sergio, started collecting milk from the local stables area, to
sell it to the families.
In the first postwar period, the company specialised in cheese making and opened a dairy and a laboratory in Oderzo.
At the beginning of the 1980s, the current owner, Sergio Moro, decided to retrieve from the rural world the traditional maturing and refining
techniques of cheeses used by peasants and shepherds to preserve, age and season them.
Thanks to his research, Latteria Moro now refines the cheeses of the region in full respect of their typicity, adding flavoring ingredients externally,
such as tea or herbs, or internally, such as chocolate liquor or truffle, creating unique and sophisticated combinations of flavors.ibility to taste
cheeses with flavours, smells and colors that went lost over the years.
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