€6,30
soft and tasty, white as milk, with hints of balsamic herbs mountain, try it on the grillIt goes very well with salads and fresh vegetables.
Pezzetta ha un minimo d'ordine di €22,00 per ottenere la spedizione gratuita!!
This value refers to the total of products purchased in a single order from Pezzetta
Pezzetta a ninety-year long history and in all this time the quality and passion infused in the work carried out have remained unchanged over time and it is here that the Caciotta Cur from Mont The company is located in a small village near San Daniele, in the heart of Friuli. Here the tradition of cheesemaking has deep, centuries-old roots, well rooted in the territory, where cheeses faithful to tradition and to the territory itself are produced and it is here that the Caciotta Cur di Mont.
The Pezzetta family dairy is located in Upper Carnia at 525 meters of altitude. The production is strictly attentive and faithful to tradition, the methods have always been artisanal with a careful selection of milk and genuine products thus guaranteeing absolute quality.
There Caciotta Cur of Mont it's a Friulian specialties and is characterized by a very short maturation. It has a soft and slightly eyed texture, buttery and milky white in color. It has the aromas of mountain herbs with light herbaceous notes typical of mountain product.
How to enjoy it: Very suitable as a garnish for salads, but also grilled with a slice of toasted yellow polenta. It is a table cheese that is highly appreciated. au naturel or with fresh fruit, how pears and grapes.
| Weight | 0,15 kg |
|---|---|
| Format | Vacuum pack of about 300 g |
| Preparation time | |
| Ingredients on the label | available soon |
| Allergens | Milk |
| Method of conservation | Store at a temperature of + 2 / + 4 ° C |
| Recommended combinations | To prepare delicious appetizers or first courses |
| Shipment | Shipments of perishable products, which need to be stored at a controlled temperature, are made on Mondays, Tuesdays and Wednesdays. For orders placed from Thursday to Sunday, the shipment will take place in the following week, in order to avoid stocks on Saturday and Sunday and the consequent risk of alteration of the food. |
| region |
La storia dei formaggi Pezzetta inizia al femminile nel 1927 in un paesino del Friuli quando nonna Ninfa, rimasta vedova in giovane età e con tre figli piccoli da sfamare, grazie ad una licenza alimentare baratta al mercato di Udine prodotti del suo orto con forme di “Latteria” che stagiona, affina e rivende al suo paese. L'esperienza e la passione per i formaggi si tramanda per tre generazioni ed oggi i fratelli Marco e Paolo Pezzetta dispongono di 12 celle per stagionature differenti, di un caseificio ad Ovaro a 527 m s.l.m. nell'alta Carnia e di un prosciuttificio a San Daniele del Friuli. Ecco perché sono in grado di offrirci non solo stupendi e pluripremiati formaggi, ma anche prodotti tipici del territorio friulano: un territorio che riserba inaspettate sorprese ed è in gran parte ancora da scoprire.
