TreValli, careful to respect the production methods of the past and the desire to promote the products of good casearei regional tradition, has obtained from the processing of a mixture of pasteurized whole cow's milk and sheep, to which is added at least a 2% black truffle (Tuber aestivum Vitt) into small pieces collected in the Marche an excellent cheese with characteristic aromas and flavors.
Cheese produced with a mixture of cow's milk (70 - 80%) and sheep milk (20 - 30%) pasteurized whole
Taste: sweet with perfume and characteristic flavor of black truffle
External appearance of shapes: cylindrical straight side.
Size: the height of the heel is cm. 3 and the diameter of 9 cm
Crust: thin straw-white color, with the presence of pieces of black truffle.
Color of flesh: white to pale yellow
Texture of the cheese: soft and crumbly, with slight holes for all cheeses, with marked presence of pieces of black truffle.
Minimum curing time: 15 days
Information to the consumer the product is stored at a temperature between 4 ° and 8 ° C and is, before being consumed, to take ambient temperature in order 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
