Ricotta cheese Valcolatte 250 gr
6,40 Afl.
Ingredients:
Pasteurized cow’s milk whey *, Pasteurized milk cream, Salt (NaCl) * Origin of milk: Italy
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- Type: Cheese
- MFG: On Order
- LIFE: 60 gg
Description
Ricotta Valcolatte
This soft, sweet, white cheese is made from what is left over after making other cheeses. Strictly speaking, ricotta is not really considered a cheese, but a latticino—which means a dairy by-product—just as cow or buffalo milk mozzarellas are.
Additional information
| Brands | Valcolatte |
|---|---|
| Order | Order before Friday, delivery next Friday |
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Quick Comparison
| Settings | Ricotta cheese Valcolatte 250 gr remove | Ricotta cheese Valcolatte 1,5 Kg remove | Grana Padano cheese whole wheel remove | Ubriaco rosso ca 1,5kg remove | Cacion Nero di Pienza goat cheese 2,8 Kg remove | Burrata senza testa 125 gr remove | ||||||||||||||||
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| Name | Ricotta cheese Valcolatte 250 gr remove | Ricotta cheese Valcolatte 1,5 Kg remove | Grana Padano cheese whole wheel remove | Ubriaco rosso ca 1,5kg remove | Cacion Nero di Pienza goat cheese 2,8 Kg remove | Burrata senza testa 125 gr remove | ||||||||||||||||
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| SKU | 193190-1-1-1 | 193190-1-1 | 193190 | |||||||||||||||||||
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| Price | 6,40 Afl. | 34,50 Afl. | 49,00 Afl. | 70,35 Afl. | 64,50 Afl. | 0,00 Afl. | ||||||||||||||||
| Stock | In Stock | In Stock | In Stock | In Stock | In Stock | Out of stock | ||||||||||||||||
| Availability | In Stock | In Stock | In Stock | In Stock | In Stock | Out of stock | ||||||||||||||||
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| Description | Ingredients:Pasteurized cow’s milk whey *, Pasteurized milk cream, Salt (NaCl) * Origin of milk: Italy | Ingredients:Pasteurized cow’s milk whey *, Pasteurized milk cream, Salt (NaCl) * Origin of milk: Italy |
| Ubriaco, or "drunken" refers to bathing this cheese when it's young in barrels with crushed grapes. The bathing normally lasts up to 6 months! This firm cow’ milk formaggio is wonderfully aromatic, full of sweet fruity notes and has a lovely winey bite on the finish. Ubriacco Rosso would be a perfect match to any elegant red wine of your choice. This cheese is featured in our Italian Selection Complement with: quince fruit puree, toast for cheese |
| The burrata, a creamy cheese with a heart of stracciatella. Order before Friday, delivery next Friday | ||||||||||||||||
| Content | Ricotta Valcolatte This soft, sweet, white cheese is made from what is left over after making other cheeses. Strictly speaking, ricotta is not really considered a cheese, but a latticino—which means a dairy by-product—just as cow or buffalo milk mozzarellas are. | Ricotta Valcolatte This soft, sweet, white cheese is made from what is left over after making other cheeses. Strictly speaking, ricotta is not really considered a cheese, but a latticino—which means a dairy by-product—just as cow or buffalo milk mozzarellas are. | Grana Padano, granted DOP on 12 June 1996, is one of the few kinds of cheese that can compete with the King of Cheeses; Parmigiano-Reggiano. Created by the Cistercian monks of Chiaravalle in the 12th century, it is still made throughout the Po River Valley in northeastern Italy.The cheese is made from unpasteurised, semi-skimmed cow’s milk from two milkings and generally aged for two years. At the end of the cheese-making process, Grana Padano develops a firm, thick and deeply straw-coloured rind protecting the fragrant, dry, flaking interior. Grana means “grainy” in Italian, which is reflected in the fine granular texture with an intensely sweet flavour. As Grana Padano ages, the flavours become pronounced, savoury and complex, and the texture becomes more crumbly. Though similar to Parmigiano, Reggiano Grana Padano is inexpensive cheese. Moreover, Grana is less crumbly, milder and less complex than its long-aged sibling. Grana Padano is manufactured in cylindrical wheels measuring 35 to 45 cm in diameter and 15 to 18 cm in height. It is sold at different ripening stages: Grana Padano (9 to 16 months), Grana Padano oltre 16 mesi (over 16 months) and Grana Padano Riserva (over 20 months). Try pairing the cheese with a Barolo, Zinfandel or Gavi white wine. | Ubriaco Rosso Piave (or simply Ubriaco Rosso) is made from pasteurized cow's milk. The cheese is immersed for about two months in tuns full of red wine and then enclosed in linoleum towels and then aged from 6 to 10 months. This gives it a unique reddish-purple coloured rind and soft inside. It is a very tasty and strong aromatic cheese with an aftertaste of cherries and strawberries. | Pecorino Cheese Cacio Nero di Pienza is a typical cheese from Tuscany produced exclusively with 100% Italian sheep’s milk. It is a semi-cured cheese with a maturation of about 60/70 days. It is produced in Val D’Orcia and in the province of Siena. A semi-hard cheese with a white coloured paste. The taste is different from the classic pecorini, it is more delicate, dry and intense. The black colour is used for the most cured cheeses. How to enjoy it It is a perfect cheese to be enjoyed plain, excellent if served with cured meats and other Tuscan cheeses. It is delicious for appetizers such as soufflés with Cacio di Pienza, for traditional recipes such as Pici with cacio e pepe or for variations of traditional dishes such as Cacio di Pienza fried with bread ! It can also be tasted diced to add flavour to salads. The best wine to combine with this cheese is a medium to full bodied red wine such as a Barbera d’Asti DOC. | 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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