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Tuma del Trifulau Occelli
The Tuma of Trifulau Occelli is a typical cheese of the Langhe produced with cow's milk conceived by Occelli as it was the first to combine the tuma with the black summer truffle collected by the quarrymen. Short-aged cheese with typical hints of truffle.
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Tuma del Trifulau Occelli spedizione in 24/48 ore.
The Tuma del Trifulau by Beppino Occelli is a short-matured cheese produced with Italian cow's milk with the addition of black summer truffle. Beppino Occelli was the first to devise the combination of Langa tuma and summer truffle. The name of this cheese trifulau is the farmer from Langa who at night wanders around with his dog in the woods and on the hills in search of the precious truffles. Soft cheese with a typical ivory color, typical smell of milk and truffle. Excellent tasting at the end of the meal.
| ingredients | LATTE di vacca (origine del latte: Italia), tartufo d'estate 3% (Tuber Aestivum Vit.), sale marino, estratto per brodo [proteine del LATTE idrolizzate (paese di mungitura: EU, Paese di condizionamento o di trasformazione: Italia) e sale] e caglio (animale di vitello) Cow's Milk (Milk origin: Italy), Summer Truffle 3 % (Tuber Aestivum Vit.),Sea Salt, Soup Extract [Milk protein hydrolysates (country milking: EU, Country of preparation or processing: Italy), salt], Animal Rennet (Calf) |
|---|---|
| Size | 300 g |
| 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 1219 Valore energetico Kcal 291 Grasso / Fat g 25 Grassi Saturi / Saturated Fat g 17 Monoinsaturi g 6.4 Polinsaturi-Polyunsaturates g 0.8 Colesterolo Cholesterol mg 98 Carboidrati / Carbohydrates % 0 Proteine / Protein g 17 Sodio / Sodium mg 325 |
| Allergens | LATTE, LATTOSIO MILK, LACTOSE |
| Milk | Vaccino |
| Aging | Short |
| How it's made | Before processing, Italian cow's milk is pasteurized at a temperature of around 70 ° C. Lactic ferments and calf rennet are added to the pasteurized milk. Once the coagulation has taken place, and the curd is taken, it is broken into a grain of corn. Subsequently the paste is separated from the whey, and inserted into special molds and introduced into special hot chambers where the paste reaches optimal pH. During processing it is added the truffle cut into small pieces. |
| cheese typology | soft cheese |
| Type of milk | cow's milk |
Combinations
Excellent consumed in purity. To be savored also during an aperitif or after a meal. Suggested red Langhe wine
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