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Roccolo Valtaleggio - CasArrigoni

The centripetal aging process of the Roccolo cheese, progressing from the surface to the core, grants the cheese a delicate buttery texture toward the outside while the center remains white and crumbly.

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The centripetal aging process of the Roccolo cheese, progressing from the surface to the core, grants the cheese a delicate buttery texture toward the outside while the center remains white and crumbly. It thus offers dual avors: an extremely intense and sweet outer layer enclosing a slightly tangy and fresh center. It is aged for an average of 6 months.

Consumption suggestion
Open 20 minutes before consumption and leave it at room temperature to highlight and enhance its aroma and flavor.

Ingredients: 
Fat 50+ , Pasteurized cow milk, salt, lactic ferments (MILK) and rennet

Quality
Your Roccolo cheese is freshly cut and vacuum-packaged!
The hard structure of Roccolo cheese makes it perfectly suitable for sending by post. This is an orginal Italian Roccolo cheese.

More information
Flavor strength Pithy
Country origin Italy
Nutritional information per 100 grams
fat (gr) 30
Saturated fat (gr) 26
Calcium (mg) 166
Calories (kcal) 347
Kilojoules (KJ) 1439
Carbohydrates (gr) 0,08
Protein (gr) 20
Type of milk Cow
Gluten free No
Type of rennet Abomasal rennet
Sugar free No
May contain traces of peanuts. Yes
Edible cheese rind No
Lactosevrij No
Pasteurised Yes
Limited shelf life No
Made of Meadow Milk Meadow milk comes from farms where the cows are free to roam in meadows for at least 120 days each year, from Springtime through to the Autumn, and for at least 6 hours a day.
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