Formaggio Pasta Rotta ai tre latti
Piemonte Cheese
Cheese produced in the Cuneo area in the heart of Piedmont.
The production technique of the broken pasta (pasta rotta) is used, after the curd has broken, the mass obtained is pressed, then broken and finally salted, and then pressed one last time.
The particularity is due to the use of the three milks (vaccine, sheep, and caprine) that combine to give a particularly strong taste to the cheese.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Italian Cheese from Piemonte
Source: Piemonte
Type of milk: Goat, Sheep and Cow
Organoleptic characteristics
Aspect and texture: Circular shape, rounded side
Taste: strong flavour
Serving suggestions: Fruity white wines, light beers. Orange jam, pumpkin jam and ginger. Fresh fruit, bread with walnuts or grapes.
Technical characteristics
Milk: Cow, Sheep and Goat
Production method: artisan
Paste: crumbly dough, crust rich in noble molds
Salting: dry
Ripening: minimum 60 days
Production period: in particular during the winter period, depending on the availability of the various milks.
Weight: about kg 6.5
Dimensions: l 22 cm, h 14 cm
Producers: cheesemakers from the province of Cuneo
1030650
Data sheet
- Shelf Life:
- 90 Days
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Piemonte Cheese
Cheese produced in the Cuneo area in the heart of Piedmont.
The production technique of the broken pasta (pasta rotta) is used, after the curd has broken, the mass obtained is pressed, then broken and finally salted, and then pressed one last time.
The particularity is due to the use of the three milks (vaccine, sheep, and caprine) that combine to give a particularly strong taste to the cheese.