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Beppino Occelli

Verzin di capra Occelli - 2,5 Kg

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€102.00
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Ready to ship in 1 days, delivery time 1-3 days
Product shipped in thermal packaging (+0,99 €)
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Beppino Occelli's Verzin cheese is a blue-veined cheese produced with goat's milk. Verzin is; a cheese with greenish streaks. It is an excellent soft cheese. Verzin can be accompanied by a good Piedmontese red, even young, but it does not disdain a firm, structured white.

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ingredients
LATTE di capra (origine del latte: Italia) , sale (marino) e caglio (animale di vitello) Goat MILK (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size
2.5 Kg
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Verzin di capra Occelli - 2,5 Kg

Verzin cheese of goat Occelli. Blue-veined cheese signed Beppino Occelli

Goat's Verzin cheese is an exclusive product of Beppino Occelli. Verzin is a blue-veined cheese produced with selected goat's milk. Verzin means greenish, the colour of the veins. This cheese originates from the famous marble of Frabosa characterized by greenish veins. Soft and creamy cheese, spreadable cheese; excellent eaten with warm bread or melted on pasta or gnocchi 100% goat's milk blue cheese. It has a soft and pleasantly buttery paste, marked by delicate green mould veins. This is the modern interpretation that Beppino Occelli has made of the ancient and tasty alpine cheese making practice of natural blue cheese, using exclusively pure goat's milk.
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ingredients LATTE di capra (origine del latte: Italia) , sale (marino) e caglio (animale di vitello) Goat MILK (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size 2.5 Kg
Storage Store in the refrigerator cover the cut part
Location BEPPINO OCCELLI AGRINATURA srl Regione Scarrone,2 12060 Farigliano (CUNEO) Italia
more informations Valori nutrizionali per 100g di prodotto Valore energetico KJ 1335 Valore energetico Kcal 319 Grasso / Fat g 27 Grassi Saturi / Saturated Fat g 19 Monoinsaturi g 6 Polinsaturi-Polyunsaturates g 2 Colesterolo Cholesterol mg 70 Carboidrati / Carbohydrates % 0 Proteine / Protein g 19 Sodio / Sodium mg 580
Allergens LATTE, LATTOSIO MILK, LACTOSE
Milk Vaccino
Aging Short
How it's made The pasteurized whole milk is inoculated with a culture of penicilium roqueforti and selected lactic ferments. An acidification of the milk follows, carried out to avoid a subsequent cooking of it and to keep the product unaltered. The next seasoning is carried out in specific rooms at controlled temperature and humidity.
cheese typology hard cheese
Type of milk cow's milk

Combinations

Excellent consumed in purity or spread on hot bread. Cheese used as a seasoning for pasta and gnocchi.

Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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