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Fresh cheese with a creamy texture, light holes and medium maturation. It is Marche's tradition to aromatise cheeses in various ways: that of combining the flavor of the first autumnal cheese with that of olives dates back to the time of the transhumance of the flocks.
Ingredients: pasteurized VACCIN MILK, pasteurized OVEN MILK, green olives (minimum 3%), salt, rennet, selected ferments. Italian milk. Preservative free. Edible rind.
Gastronomic matches: excellent table cheese and often eaten with a good slice of homemade bread or from the typical "crescia" of the Marche region. It is used to flavor fresh salads and as a seasoning of oven-baked first courses. They are accompanied by white wines rich in taste, but delicate.
External appearance of the shapes: cylindrical with straight barefoot
Dimensions: the height of the heel is cm. 3 and the diameter of 9 cm
Crust: thin straw-colored, with the presence of pieces of olives
Pasta structure: soft and crumbly, with slight holes for all the caciotte, with marked presence of pieces of olives
Minimum seasoning time: 15 days
Information to the consumer the product must be stored at a temperature between 4 ° and 8 ° C and is, before being consumed, to bring it room temperature to be able to appreciate all the fragrance
A project of value. A guarantee for the consumer. Many local excellences.
A great reality, a constant improvement of the quality of the products, of the diversification of production, of research, ready to respond to the needs of consumers, who are increasingly attentive and selective.
Soc. Coop. Agricola
Cooperlat TreValli
Via Piandelmedico, 74
60035 JESI (AN)
Tel. +39 0731.2381
Fax +39 0731.205455
Numero verde 800-552255
[email protected]
trevalli.cooperlat.it