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Crutin Occelli con Tartufo 270g Beppino Occelli

€20.70
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Crutin Occelli cheese with truffles is a typical Langhe cheese produced with cow's milk and summer truffle flakes. Tasty cheese is excellent consumed in purity or as an ingredient of typical dishes. We recommend pairing with Piedmontese structured wines

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ingredients
Latte di vacca,tartufo d'estate 3%(Tuber aestivum Vitt.), sale marino,estratto per brodo(proteine del mais idrolizza- te, sale) caglio(animale di vitello) e aroma
Size
270g CA

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Region
Crutin Occelli con Tartufo 270g Beppino Occelli

Crutin Occelli with truffle; cheese from Langhe signed Occelli.

Crutin Occelli cheese with Truffle is a seasoned cheese made with Italian cow's, it is enriched with flaked summer truffle flakes. The Crutin is one of the symbolic cheeses of Beppino Occelli, this cheese that recalls the magical place that are the Langhe. Crutin means small cellar dug into the tuff, which was the winery of the Langhe peasants. Matured cheese with a typical hint of milk and truffle, excellent consumed in purity or as an ingredient of gnocchi and typical dishes.

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ingredients Latte di vacca,tartufo d'estate 3%(Tuber aestivum Vitt.), sale marino,estratto per brodo(proteine del mais idrolizza- te, sale) caglio(animale di vitello) e aroma
Size 270g CA
Storage Store in the refrigerator cover the cut part
Pairing Excellent consumed in purity. To be savored also during an aperitif or after a meal. Also excellent as an ingredient in fillings or pasta and gnocchi . Suggested wine Barbaresco or Barolo.
Location BEPPINO OCCELLI AGRINATURA srl Regione Scarrone,2 12060 Farigliano (CUNEO) Italia
more Per 100 g di prodotto: Energia: 1510 KJ/361 Kcal Grasso: 29g di cui saturi: 21g di cui monosaturi: 7g di cui polinsaturi: 1g Carboidrati: 1% di cui zuccheri: 0g Fibra: 0g Proteine: 24g Sale: 1,7 g Sodio: 678 mg Colesterolo: 110mg
Allergens Latte, lattosio
Milk vaccin
Aging Long
How it's made Italian cow's milk is pasteurized at a temperature of around 70 ° C. Into pasteurized milk, lactic ferments and calf rennet are added. Once the coagulation has taken place, and the curd is taken, it is broken a grain of corn. It is supplied separately from the pasta, inserted into special straps and introduced into special chambers with optimal pH paste. During processing it is added the truffle cut into small pieces. The cheese aged for some months in special rooms.
cheese typology hard cheese
Type of milk cow's milk

Combinations

Excellent consumed in purity. To be savored also during an aperitif or after a meal. Also excellent as an ingredient in fillings or pasta and gnocchi . Suggested wine Barbaresco or Barolo.

Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
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