Batuira 3 months

Batuira is a raw-milk cheese with a semi-hard paste, recognizable also by its peculiar fine and delicate, well-distributed eyes, like an orderly constellation to be traversed first with the eyes, then with the nose. The ash-colored, thin and slightly moldy rind guards, and then reveals, an intense aroma and taste, which leaves a delicate salty note on the palate.

• Milk: Raw cow's milk
• Type: Semi-hard
• Texture: Elastic
• Rind: Non-edible, thin and gray in color and musty
• Color: Straw yellow
• Taste: Sweet and buttery
• Aroma: Savory

Alpine Pasture Cheeses

Thanks to the experience of cheesemaker Marco Oldetti, in addition to Castelmagno, ancient cheeses that have long since been forgotten have been rediscovered. The supply chain is "cm 0": from milk to aging, all processing is done in an artisanal way within a few meters. These unobtainable cheeses are produced starting exclusively from the raw milk of the estate's own dairy cows, free to graze in spring and summer in the meadows surrounding the farmhouse at almost 2000m above sea level.

Dry, manual salting with sea salt is provided for all cheeses. Besides milk, the main ingredients are ferments and animal rennet. The entire cheesemaking process and the ripening and aging stages take place in the dairy located in the upper part of the Valliera hamlet. Raw milk is the key element in the production of high-quality dairy products. The reason is as follows: the link between the cow, the pastures and the artisan art. In fact, raw milk must be processed within a few hours of milking, which results in a product that encompasses all the flavor of the production area, thus respecting all the strains of lactic acid bacteria, yeasts and molds present in the producer's stables.

Origin

Valliera ITALY

Typology

Batuira 2 months

Packaging

in vacuum packs of about 275 g