€7,50
Fresh Friulano dairy
Semi-fat cow's cheese, short seasoning, semi-hard texture, with a sweet taste and more intense aromas as the seasoning progresses.
Typical product of Friuli Venezia Giulia
350 g clove
Pezzetta has a minimum order of €22,00 to get free shipping!
This value refers to the total of products purchased in a single order from Pezzetta
Piece Friuli has been synonymous with tradition and love for its land since 1927, with its specialties. The passion has always remained the same with which year after year and shape after shape the best cheeses of the quality unchanged over time are produced and it is with this that it is made Fresh Friulano Dairy.
Friulian Dairy it is the only cheese produced according to ancient methods handed down for generations in fact it owes its typicality to four characteristic elements of the production area: the bovine breed, the breeding methods, the climate and the microflora.
It is an unmistakable cheese that has a milky white color when fresh and takes on slightly straw-colored hues with small eyes when matured with its smooth and hazelnut colored rind, while the flavor is sweet and delicate in fresh cheese, more tasty and spicy as the seasoning progresses.
| Format | 350 g clove |
|---|---|
| Preparation time | |
| Ingredients on the label | Cow's MILK, salt, rennet, preservative: lysozyme (EGG protein) |
| Allergens | Milk, egg |
| Warnings | Inedible rind |
| Note | |
| Average nutritional values per 100 g | Energy 1592 kJ / 384 kcal |
| Retention time | 90 days |
| Method of conservation | Store at a temperature of + 2 / + 4 ° C |
| Recommended combinations | To be enjoyed with red, dry, young wine, with fruity and floral aromas such as Merlot and Cabernet Sauvignon |
| 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.
