P.D.O. Vallèe d'Aoste Fromadzo cheese

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€7.30

Semi-fat cheese produced with raw milk from native Aosta Valley breeds of cows from two milkings, partially skimmed by natural surfacing.

Crust: firm, tending towards brown/grey as the cheese ages, with possible reddish hues. The rind is NOT edible.
Paste: structured and compact, white tending towards straw-yellow as it ages. The holes are sparse and small.
Flavour: characteristic, fragrant, semi-sweet, sometimes with a hint of spiciness if aged. It has a pleasant milky scent, with the particular aroma of mountain herbs, especially if produced in the summer.

Minimum ageing: 60 days

Peso

300 g
Forma intera (3,5 Kg circa)

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Description

INGREDIENTS: MILK, salt, rennet.

Uses and pairings: Consumed fresh, it is a good ingredient for preparing many typical dishes of the Aosta Valley cuisine, such as rice-based first courses or meat-based second courses. It is also traditionally paired with polenta and pan-fried vegetables. When mature, it can be enjoyed both as a table cheese and grated to flavor dishes, especially if it is very mature. The ideal pairing is with local Valle d'Aosta D.O.P. wines, particularly in the grape variety or geographical specifications Valle d'Aosta DOP Gamay, Valle d'Aosta DOP Torrette or Valle d'Aosta DOP Cornalin.

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.