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Table cheese made from raw whole cow's milk, with a cylindrical shape and flat sides. The rind is rather thin, yellow-brownish with dark variations depending on the seasoning, naturally bloomed. The paste is white tending towards straw-yellow, golden yellow if seasoned, with rare green veins due to the blue veining. Semi-hard and crumbly, it has an intense aroma and is tasty to the taste.
Seasoning: 40 days
Ariund delle Alpi cheese
€4.70
Table cheese made from raw whole cow's milk, with a cylindrical shape and flat sides. The rind is rather thin, yellow-brownish with dark variations depending on the seasoning, naturally bloomed. The paste is white tending towards straw-yellow, golden yellow if seasoned, with rare green veins due to the blue veining. Semi-hard and crumbly, it has an intense aroma and is tasty to the taste.
Seasoning: 40 days
INGREDIENTS: Cow's MILK, rennet, salt, lactic ferments
Fun fact: Tall and imposing, Ariund stands out like the mountain that gives it its name, Ariunda.
Uses and pairings: perfect to accompany gnocchi, honey and sweet preserves.
Raw milk cheeses are the absolute excellence of the dairy world. In this case, the milk is not filtered and is not heat-treated. Raw milk cheeses are therefore extremely rich in vitamins (especially A, C and D) and proteins. Easy to digest and rich in nutritional properties. Furthermore, in terms of organoleptic properties, they are much tastier and particularly aromatic.
The consumption of "raw milk" cheeses by preschool children, pregnant women, the elderly and immunocompromised people should be avoided.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Curing time
- Short curing (15 - 60 days)
- Milk processing
- Raw milk
Specific References
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