Prodotto |
Azienda |
Fiore Sardo DOP
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Fumina |
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Monte Veronese DOP |
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Pecorino Romano |
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Pecorino Sardo DOP |
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Healthy and tasty yogurt. |
Latteria Soc. Vipiteno Coop.a.r.l. |
Organic butter - Pure nature |
Latteria Soc. Vipiteno Coop.a.r.l. |
Whole organic milk |
Latteria Soc. Vipiteno Coop.a.r.l. |
 FIORE SARDO DOP
Fiore Sardo is a cheese of very ancient origins that predates the Roman conquest of Sardinia. Fiore Sardo is older than Pecorino Romano and is mentioned by, among others, Father Francesco Gemelli and La Marmora. Fiore Sardo enjoyed great popularity in the nineteenth century when it was the only cheese to be exported from the island. It was particularly sought after by merchants in Naples, Leghorn and especially Genoa, where it was used in the preparation of pesto. Pecorino Fiore Sardo is made using ancient and special artisan techniques. It is an uncooked hard cheese made from fresh whole sheep's milk curdled using lamb or kid rennet. The mixture is poured into moulds that will give the cheese its characteristic shape. After a brief period in brine, the moulds are lightly smoked and left to ripen in cool cellars in central Sardinia. The average weight of the finished product is 3.5 kilos: sometimes a bit more, sometimes a bit less depending on the conditions of manufacture. The rind varies from deep yellow to dark brown in colour and encases a paste that varies from white to straw-yellow. The sharpness of the flavour depends on the length of maturation. Pecorino Fiore Sardo is a genuine product and becomes a superb table cheese after only a few months of ageing. If aged for more than six months, it becomes an excellent grating cheese. The ratio of fat to dry substance is at least 40 per cent. The area of manufacture encompasses the entire island of Sardinia.
Producer: S’Atra Sardigna Soc. Coop Agr. |
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 FUMINA
Fumina is a spun paste cheese, naturally smoked without pre-heating with beech smoke. The rind can be eaten. Each piece weights about 33g. It is made from pasteurized cow milk, sea salts and microbial rennet.
This cheese starts as a little soft and fragrant mozzarella, then it becomes a Fumina after being smoked: the smoke is produced by the natural combustion of beech's shavings. The beech is cooled and its condensate is taken away, so that only the most delicate, light and aromatic part of the smoke is in contact with the cheese. The rind is thin with a golden colour, the paste is soft, melting in the mouth, its sweet fragrant taste is not overwhelmed by the taste of smoke.
Producer: Ottomarzo Soc. Coop: Agr. |
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 MONTE VERONESE DOP
It is a DOP (denomination of protected origin) cheese, made from cow milk produced in the mountains of Lessinia Veronese and Monte Baldo. The Monte Veronese DOP of Cà Verde is made from raw (non pasteurized) whole milk. This is a courageous choice, which implies that it is necessary to be very severe in choosing the farms where the cheese is produced. Nevertheless, this allows that this cheese saves all the characteristics that come from the grass where the cows grazed and the enormous number of milk enzymes which are responsible of its unique and inimitable ripening process.
It is best eaten cool and fresh, still smelling mature milk and grass. It is very soft in mouth, with a sweet and buttery, agreeable and enduring taste.
Description: DOP cheese with yellow rind, yellow paste with small eyes. Ripening: about 30-40 days. Weight: about 8000g.
Ingredients: raw whole cow milk, sea salt, veal's rennet. Conservation: 0-4 °C
Producer: Ottomarzo Soc. Coop: Agr. |
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 PECORINO ROMANO
It is a sheep cheese deeply rooted in the italic people culture; the ancient Rome legionaries had this cheese in day ration of food. Today it is especially produced in Sardinia using just raw sheep milk coagulated with lamb rennet and then dry salted. It has a typical shape, high cylindrical with perpendicular carvings, marked by the Consorzio logo. The cheese rind is white, the paste is clear, hard and compact with little eyes that guest flavour drops. His fragrance is intense, very aromatic, a strong taste, unmistakable, on the piquant side, and salted enough to exalt the taste.
This cheese is good also cut in little scales (pieces) with row or grilled vegetables, grated on pasta or mixed with basil, pine-seeds and extra virgin olive oil to make the famous “pesto”.
Producer: S’Atra Sardigna Soc. Coop Agr. |
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 PECORINO S’ATRA SARDIGNA
Pecorino is one of the most known cheeses in the world. His whole sheep milk preserves the aromas of uncontaminated herbs. Mild Pecorino is a young cheese with a compact or slightly open-grained, white, smooth texture with mild-aromatic.
The mature type is white or pale straw- colour, compact with very few tiny holes, soft, elastic with a full delicate taste. As it matures, the cheese acquires a pleasant pungent flavour and a firm, hard texture that is fairly granular and therefore suitable for grating. Ripening: from 20 to 60 days for the mild type and from 2 to 12 months and more for the mature type.
Producer: S’Atra Sardigna Soc. Coop Agr. |
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 Healthy and tasty yogurt.
Organic yogurt, insuperable in taste and enriched with savory fruit and can sugar. With the purity and the deliciousness of the fresh whole milk that it owes its own aroma to the rich alpine pastures that are found in mountain between 900 and 1800 ms . The milk is still produced in a natural environment, and from uncontaminated pastures of the tall Adige.
Natural variety
Available in the practices wrappings from 2x125g and 8x125g in the tastes: whole, banana, apricot, strawberry, black blueberry with germ of wheat and plums/grapes with bran of wheat
Producer: Latteria Soc. Vipiteno Coop.a.r.l.
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 Organic butter - Pure nature
The butter from organic agriculture with the good natural taste of the pure fresh milk of mountain that still produced in a natural environment and from uncontaminated pastures of the Alto Adige.
Practises packagin
The good butter from 125g, in the practice wrapping from 40 pieces. Organic butter of pasteurized whole milk cream . Fat: 82%
Producer: Latteria Soc. Vipiteno Coop.a.r.l. |
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 Whole organic milk
the "true" taste of the natural milk. You taste the purity and the deliciousness of the true fresh whole milk produced by organic agriculture. Fresh milk of mountain that still produced in a natural environment and from uncontaminated pastures of the Alto Adige
Producerr: Latteria Soc. Vipiteno Coop.a.r.l. |
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