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Beppino Occelli

Valcasotto Occelli 1,75Kg

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€55.80
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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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Valcasotto Occeli is a cheese made from cow's milk, milk is raw and is not pasteurized, this cheese has typical aroma of milk and herbs. Valcasotto Occelli is a cheese that ripens for 3-4 months before being marketed.

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ingredients
LATTE di vacca crudo (origine del latte: Italia), sale (marino), caglio (animale di vitello) Raw Cow's MILK (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size
1.6 Kg
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Valcasotto Occelli 1,75Kg

Valcasotto Occelli matured cheese with raw cow's milk

Valcasotto Occelli is a seasoned cheese made with selected raw cow's milk of Italian origin. Valcasotto Occelli is a cheese matured for at least 3-4 months with the original characteristic square shape as it once was, this cheese is much appreciated even in the past, it has this shape because it was adapted to mole packs during transport. Matured cheese with ivory white color tending to yellow, hints of milk and herbs, excellent tasting at the end of the meal.

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ingredients LATTE di vacca crudo (origine del latte: Italia), sale (marino), caglio (animale di vitello) Raw Cow's MILK (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size 1.6 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 1443 Valore energetico Kcal 345 Grasso / Fat g 29 Grassi Saturi / Saturated Fat g 20 Monoinsaturi g 7.3 Polinsaturi-Polyunsaturates g 1.3 Colesterolo Cholesterol mg 94 Carboidrati / Carbohydrates % 0 Proteine / Protein g 21 Sodio / Sodium mg 800
Allergens LATTE, LATTOSIO MILK, LACTOSE
Milk Vaccino
Aging medium-aged
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 wines Barolo and Barbaresco

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