Italiano (IT) 
Deutsch (DE) 
Français (FR) 
Español (ES) 
Polish (PL) 
Verzin di capra Occelli - 2,5 Kg
Beppino Occelli's Verzin cheese is a blue-veined cheese produced with goat's milk. Verzin is; a cheese with greenish streaks. It is an excellent soft cheese. Verzin can be accompanied by a good Piedmontese red, even young, but it does not disdain a firm, structured white.
More details
ingredients
LATTE di capra (origine del latte: Italia) , sale (marino) e caglio (animale di vitello) Goat MILK (Milk origin: Italy), Sea Salt, Animal Rennet (Calf)
Size
2.5 Kg
Shipping -50%
Shipping costs 50% discount for orders from 139€
Quality guaranteed
All products are the result of a careful selection process
Fresh products
The products are packaged in the way that their freshness is preserved
Verzin di capra Occelli - 2,5 Kg
Verzin cheese of goat Occelli. Blue-veined cheese signed Beppino Occelli
Goat's Verzin cheese is an exclusive product of Beppino Occelli. Verzin is a blue-veined cheese produced with selected goat's milk. Verzin means greenish, the colour of the veins. This cheese originates from the famous marble of Frabosa characterized by greenish veins. Soft and creamy cheese, spreadable cheese; excellent eaten with warm bread or melted on pasta or gnocchi 100% goat's milk blue cheese. It has a soft and pleasantly buttery paste, marked by delicate green mould veins. This is the modern interpretation that Beppino Occelli has made of the ancient and tasty alpine cheese making practice of natural blue cheese, using exclusively pure goat's milk.
| ingredients | LATTE di capra (origine del latte: Italia) , sale (marino) e caglio (animale di vitello) Goat MILK (Milk origin: Italy), Sea Salt, Animal Rennet (Calf) |
|---|---|
| Size | 2.5 Kg |
| Storage | Store in the refrigerator cover the cut part |
| Location | BEPPINO OCCELLI AGRINATURA srl Regione Scarrone,2 12060 Farigliano (CUNEO) Italia |
| more informations | Valori nutrizionali per 100g di prodotto Valore energetico KJ 1335 Valore energetico Kcal 319 Grasso / Fat g 27 Grassi Saturi / Saturated Fat g 19 Monoinsaturi g 6 Polinsaturi-Polyunsaturates g 2 Colesterolo Cholesterol mg 70 Carboidrati / Carbohydrates % 0 Proteine / Protein g 19 Sodio / Sodium mg 580 |
| Allergens | LATTE, LATTOSIO MILK, LACTOSE |
| Milk | Vaccino |
| Aging | Short |
| How it's made | The pasteurized whole milk is inoculated with a culture of penicilium roqueforti and selected lactic ferments. An acidification of the milk follows, carried out to avoid a subsequent cooking of it and to keep the product unaltered. The next seasoning is carried out in specific rooms at controlled temperature and humidity. |
| cheese typology | hard cheese |
| Type of milk | cow's milk |
Combinations
Excellent consumed in purity or spread on hot bread. Cheese used as a seasoning for pasta and gnocchi.
Technical Identity
cheese typology
hard cheese
Type of milk
cow's milk
Recensioni
Write Your Own Review
This website is protected by reCAPTCHA and the Privacy Policy & Terms and Conditions of Google