Mountaineer with a beard
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montanaro-abbucciato-latteria-riccianico

Mountaineer with a beard

by Riccianico dairy

€6,50

Mountaineer with a beard

Raw milk cheese vaccine. We do it just like we used to, in the boiler. We work it by hand, without the addition of industrial ferments. Like all the cheeses from our dairy, it is produced with raw milk from cows raised with organic mountain hay always produced on the farm. In fact, our cows graze freely in our hills feeding on wild spontaneous herbs. In winter we feed them mainly with organic fodder products in our company.

It has a semi-hard paste with a certain elasticity. Aged at least 2 months with a more pronounced flavor. With spicy notes.

Try it with grilled vegetables.

On Foodaloo discover the flavours of tradition on sale online 

Clove of about 250 g

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Quantity

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COD: LGRFI01MTNBC01 Categorie: ,
Montanaro abbucciato

Reviewed by

Simona

The Explorer

Cheese with an intense flavor, tasted with hints of mountain pasture, with scents and aromas of woods and hay self-produced by the company.

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 Mountaineer with a beard

Mountaineer with a beard

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 cow's milk cheese. Produced 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 with variable holes. The maturation, which ranges from 2 months to 2 years, gives it an intense flavor with spicy notes.

The ideal drinking temperature is 18 ° C.

Mature cheese: traditional flavour aged for at least 2 months

  • It pairs well with not too spicy cured meats and is ideal with grilled or baked vegetables, mushrooms and pumpkin.

  • Tasty croutons recipe

  • Rustic croutons:On the toasted bread add the cheese slices, the walnut kernels and a drizzle of honey or sweet mustard.

Format

Clove of about 250 g
Preparation time

Ingredients on the label

Raw MILK, Rennet paste, Natural ferments, Salt
Allergens

Milk
Note

,

Average nutritional values per 100 g

AVAILABLE SOON
Method of conservation

The ideal storage temperature is between 12 and 18 ° C
Recommended combinations

Homemade or wholemeal bread, focaccia, chestnut or acacia honey
Red onion, fig or pear jam, Not too spicy cold cuts
Grilled or baked vegetables, mushrooms, pumpkin
Tasting tips

At room temperature with chestnut honey, pumpkin jam
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

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".

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