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Beppino Occelli

Losa Occelli con latte vaccino e caprino 2,2Kg

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€101.71
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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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The Occelli Losa cheese is a semi-seasoned cheese with goat and cow's milk, the milk used is raw and is not pasteurized, this gives at the cheese an aroma of milk and butter. The Occelli goat and cow's Losa is a soft cheese that matures very little, excellent melted on bread or consumed in purity.

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ingredients
LATTE di vacca crudo 69% (origine del latte: Italia), LATTE di capra crudo 29,5% (origine del latte: Italia), sale (marino), caglio (animale di vitello) Raw Cow's MILK 69% (Milk origin: Italy), Raw Goat's MILK 29,5% (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size
2.2 Kg
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Losa Occelli con latte vaccino e caprino 2,2Kg

Losa cow's and goat milk cheese Occelli, soft cow's milk cheese made from raw milk

The Occelli cow's and goat Losa cheese is a semi-matured cheese made from selected goat and cow's raw milk of Italian origin. The Occelli Losa is a semi-matured soft cheese,with charatteristcs square shape. Losa is a soft cheese with ivory white color, with the aroma of milk and butter, it is excellent accompanied by a white wine or a young red wine.

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ingredients LATTE di vacca crudo 69% (origine del latte: Italia), LATTE di capra crudo 29,5% (origine del latte: Italia), sale (marino), caglio (animale di vitello) Raw Cow's MILK 69% (Milk origin: Italy), Raw Goat's MILK 29,5% (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size 2.2 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 1381 Valore energetico Kcal 330 Grasso / Fat g 25 Grassi Saturi / Saturated Fat g 18 Monoinsaturi g 9 Polinsaturi-Polyunsaturates g 2 Colesterolo Cholesterol mg 93 Carboidrati / Carbohydrates % 0 Proteine / Protein g 19 Sodio / Sodium mg 600
Allergens LATTE, LATTOSIO MILK, LACTOSE
Milk Vaccino e caprino
Aging Short
How it's made The fresh milk from the morning milt is collected and taken to the dairy, it is inoculated with rennet and lactic ferments. For the production of this cheese milk is not pasteurized and the whole processing never exceeds 40 ° C. Once the curd is obtained, it is crumbled and the typical square shape is formed.
cheese typology hard cheese
Type of milk cow's milk

Combinations

Excellent tasted in purity to enjoy the aromaticity and fullness of raw milk used.Very good at the end of the meal. Suggested white wines from Collio and Barbera

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