Unico di Narbona

Unico di Narbona ages slowly for at least 120 days; it is a lightly pressed semi-cooked cheese with sparse holes. Of all Alpine pasture cheeses, it is the "easiest" to love: the flavor is delicate enough to enhance whatever product you pair it with. The secret of its goodness is a very slow heat processing, ranging between 37 and 45 degrees, capable of giving Unico di Narbona an unmistakable softness.

• Milk: Raw cow's milk
• Type: Compact paste
• Texture: Elastic
• Rind: Non-edible, thin and gray in color and musty
• Color: Light yellow
• Taste: Pleasant, well balanced
• Aroma: Spicy

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

Unico di Narbona

Packaging

in vacuum packs of about 275 g