Name: Formaggio da serbo
SKU: LGRFI01SRBLC01
Availability: InStock

There Riccianico dairy It is a small dairy in Mugello, it is located in an uncontaminated area between the woods and hills of Firenzuola, here we produce raw milk cheeses with organic fodder from the company, this is where the Cheese from Serbian

Cheese from Serbian

Ours is a agricultural dairyWe have our own breeding of purebred cows Alpine brown and we feed our cows mainly with organic fodder that we produce on our farm. From spring to autumn our cows graze freely and feed on wild spontaneous herbs.

It is a semi-hard, semi-cooked and unpressed cow's milk cheese.
Made with milk whole from raw milk It has an edible amber yellow rind, while the inside of the paste is golden yellow, compact, semi-hard with a certain elasticity and variable holes. The maturation, which ranges from 3 months to 2 years, gives it an intense flavor with spicy notes.
The ideal drinking temperature is 18 ° C.

A note on the name of this cheese: “da Serbo” derives from serbare, a verb that has fallen into disuse in the rest of Italy but is still used in Tuscany with the meaning of putting something aside to use at a later time.

Mature cheese: traditional flavour aged for at least 3 months

Informazioni aggiuntive

Format	Clove of about 250 g
Preparation time	Two days
Ingredients on the label	Raw MILK, salt, rennet
Allergens	Milk
Note	Raw milk, Only Italian milk
Average nutritional values per 100 g	Energy 1790 kJ / 450 kcal Fat 33 g Carbohydrates 2.2 g Protein 34.5 g Note: The values may undergo slight variations over the course of the year in relation to the maturation and seasonal fluctuations of the milk
Method of conservation	The ideal storage temperature is between 12 and 18 ° C
Recommended combinations	Cheese to combine with cured meats, citrus, dandelion or chestnut honey with wood-fired white bread. Excellent with compotes and fruit jams, exceptional with those of figs, to be tried also with vegetable jams such as pumpkin and onion, accompanied by a glass of full-bodied red wine or a beer with a medium-high alcohol content
Tasting tips	At room temperature with citrus honey, pumpkin jam, carrot jam, fruit mustard or grape mustard
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	Tuscany

Producer

Latteria Riccianico

Nel cuore dell'Appennino toscano batte il cuore di questo piccolo caseificio artigianale. L'idea è nata da Annette che, avendo sposato un allevatore storico della zona, ha pensato bene di portare avanti il proprio progetto di dar vita ad un caseificio artigianale con il prezioso latte prodotto dalla loro fattoria, dove pascolano indisturbate tra boschi e colli le frisone e le brune. I prodotti sono tutti rigorosamente a latte crudo e le mucche vengono nutrite con foraggi biologici di montagna autoprodotti dall'azienda.
I sapori e i profumi delle erbe si ritrovano in tavola. Oltre ai prodotti più tradizionali, come la caciotta e il formaggio stagionato "da serbo", Annette si è cimentata anche in una deliziosa crosta fiorita ispirata ai formaggi francesi, da cui il nome di "francesina".

Cheese from Serbian

Get Free Shipping!

See also the other products of Latteria Riccianico

Cheese from Serbian

Latteria Riccianico

Mountaineer with a beard

Caciotta from the forest

Francesina

Scamorza

Information

Pages

Contacts

Buy your product guaranteed by the taster

Cheese from Serbian

Get Free Shipping!

See also the other products of Latteria Riccianico

Cheese from Serbian

Latteria Riccianico

Prodotti correlati

Mountaineer with a beard

Caciotta from the forest

Francesina

Scamorza

Information

Pages