Primosale with black pepper

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Biopek

53,20 Afl.

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Fresh sheep’s milk cheese with black pepper. Sweet and characteristic taste. Maturing 3/5 days. Vacuum-packed. Forms available: 1.5  kg
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  • Type: Cheese
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Description

Fresh sheep’s milk cheese with black pepper. Sweet and characteristic taste. Maturing 3/5 days. Vacuum-packed. Forms available: 1.5  kg

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Brands

Biopek

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SettingsPrimosale with black pepper removeTaleggio DOP ca 2kg removeMAscarpone Valcolatte 500 gr removeParmigiano Reggiano PDO 24 months removeAsiago ca 2,2kg removeBurrata senza testa 125 gr remove
Imageprimosale pepatotaleggio cheeseMASCARPONE-caseificio-valcolatte-500Parmigiano reggiano 1 Kgasiago cheese in Arubaburrata cheese tin 125gr
SKU193251193190-1-1-1-1193190
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Description
Fresh sheep’s milk cheese with black pepper. Sweet and characteristic taste. Maturing 3/5 days. Vacuum-packed. Forms available: 1.5  kg
Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to traditionMascarpone Valcolatte  Mascarpone is a soft Italian acid-set cream cheese. It is recognized in Italy as a prodotto agroalimentare tradizionale. Outside Italy, mascarpone is sometimes mispronounced "marscapone", even by food professionals. Ideal for Tiramisu
  • Available: normally in stock
  • Unit:  whole wheel
  • Containing: 1 Kg ca
  • Shelf Life: :12 months
Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio.The burrata, a creamy cheese with a heart of stracciatella. Order before Friday, delivery next Friday
Content

Fresh sheep’s milk cheese with black pepper. Sweet and characteristic taste. Maturing 3/5 days. Vacuum-packed. Forms available: 1.5  kg

Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent the cheese from mould infestation, it is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust.Mascarpone Valcolatte  Mascarpone is a soft Italian acid-set cream cheese. It is recognized in Italy as a prodotto agroalimentare tradizionale. Outside Italy, mascarpone is sometimes mispronounced "marscapone", even by food professionals. Ideal for Tiramisu
Parmigiano Reggiano is the great result of a long history that began about 8 centuries ago in the abbeys of the monks. In fact, the Benedictines invented this delicious hard cheese, in the area between Parma and Reggio Emilia. Today, Parmigiano Reggiano PDO is produced in the same places, following the same methods and using the same simple ingredients: fine milk from the area of origin, salt and natural rennet. In 1992 it was classified as a PDO product, so it can only be produced in the provinces of Parma, Reggio Emilia, Modena and in some areas of Mantua and Bologna. The relationship with the territory is in fact important: the climate, the feeding of the cows, the raw materials, the knowledge of the craftsmen are in fact elements that cannot be found elsewhere. Each wheel of Parmigiano Reggiano is therefore truly unique.
To produce a single wheel of Parmigiano Reggiano PDO weighing approximately 38 kg, 550 liters of excellent fresh milk and at least 2 years of aging are required. This product is known and appreciated all over the world, its success has made it the most imitated cheese, but the original is that branded by the Consortium. At the end of the ageing period, indeed, experts examine the forms one by one and those that meet the requirements of the PDO denomination are fire-branded. This seal is essential for producers and consumers, since it offers an absolute guarantee on product quality.  
Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent the cheese from mould infestation, it is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust. These days the cheese is made from both pasteurised and unpasteurised milk in factories. These factory-made cheeses have brighter and moderate flavours. Taleggio has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but the taste is relatively mild with an unusual fruity tang. Taleggio can be served grated on salads. Since it melts well, it can be used in risotto or on polenta.This product has a shelf life between 5 to 10 days The burrata, a creamy cheese with a heart of stracciatella. It’s made by a layer of spoon paste, stuffed and closed on the top. In the one without tuft ("ciuffo" in Italian) the surplus is stung. It is, nowadays, considered the most delicious product of Apulian dairy production. 1 piece per pack (125g)
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Brands

Biopek

Price

For Kg, Price for box

Availability

On Order

Amount

Box 4 tray, pezzo

Brands

Valcolatte

Order

Order before Friday, delivery next Friday

Amount

1 KG

Brands

La Murgia

Order

Order before Friday, delivery next Friday

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