Discover the other products created with the same care by:
Free shipping from €34.00
except for shipping abroad, which you can check here.
Latteria Riccianico
In the heart of the Tuscan Apennines beats the heart of this small artisan dairy. The idea was born from Annette who, having married a longtime local farmer, decided to pursue...
Discover what other delicacies our taster has selected:
Simona
L'Esploratrice
“Seeking out hidden corners and forgotten flavors.”
Formaggio da serbo
€7.30
Tax included
Delivery 3-5 days (IT), 6-8 days (UE)
Formaggio da serbo Raw cow's milk cheese. We make it just like in the old days, in a copper vat. We work it by hand, with no added industrial starter cultures. Like all the cheeses from our dairy, it is made with raw milk from cows raised on organic mountain hay</strong> always produced on our farm. Our cows, in fact, graze freely on our hills, feeding on wild spontaneous grasses. In winter we feed them mainly with organic forage produced on our farm. Aged at least 3 months On Foodaloo discover the flavours of tradition, on sale online Wedge of about 250 g
Free Shipping
When you reach the minimum order per producer!
The Latteria Riccianico is a small dairy in Mugello, located in an unspoiled area amid the woods and hills of Firenzuola, where we make raw milk cheeses with organic forage from our farm: this is where the Formaggio da serbo is born
Formaggio da serbo
Ours is a farmhouse dairy. We have our own herd of Alpine Brown cows and feed our cows mainly with the organic forage we produce on our farm. From spring to autumn our cows graze freely and feed on wild spontaneous grasses. It is a semi-hard, semi-cooked, unpressed cow's milk cheese. Made with whole raw milk, it has an edible amber-yellow rind, while the paste inside is golden yellow, compact, semi-hard with a certain elasticity and variable eyes. Ageing, which ranges from 3 months to 2 years, gives it an intense flavour with spicy notes. The ideal serving temperature is 18 °C. A note on the name of this cheese: "da serbo" comes from "serbare", a verb that has fallen out of use in the rest of Italy but is still used in Tuscany meaning to set something aside to use at a later time. Aged cheese: traditional flavour with at least 3 months of ageing
Comments (0)
No customer reviews for the moment.
Formaggio da serbo Raw cow's milk cheese. We make it just like in the old days, in a copper vat. We work it by hand, with no added industrial starter cultures. Like all the cheeses from our dairy, it is made with raw milk from cows raised on organic mountain hay</strong> always produced on our farm. Our cows, in fact, graze freely on our hills, feeding on wild spontaneous grasses. In winter we feed them mainly with organic forage produced on our farm. Aged at least 3 months On Foodaloo discover the flavours of tradition, on sale online Wedge of about 250 g