Unico di Valliera Cheese 4 months
Unico is a soft and elastic cheese, straw-colored and with well-distributed fine eyes. After breaking, the curd is not cooked so it is a raw cheese and processed at 37°C. The rind is thin and mouldy, grey in color. Valliera 120 days is drier to the taste than 60 days and slightly more pungent: an explosion of aromas of herbs and flowers that contrasts with the initial aroma of freshly milked milk.
- Milk: Raw cow's milk
- Type: Semi-hard
- Texture: Compact
- Rind: Muffled gray
- Color: Straw yellow
- Flavor: Intense, of fresh cow's milk
- Aroma: Herbal, floral
Thanks to the experience of cheesemaker Marco Oldetti, in addition to Castelmagno, these ancient cheeses, now forgotten, have been rediscovered. The supply chain is "0 cm": from the milk to the maturing process, the whole process takes place in an artisanal way within a few meters. These unobtainable cheeses are produced exclusively from the raw milk of the farm's own dairy cows, free to graze in spring and summer in the meadows surrounding the farm at an altitude of almost 2000m. All cheeses are dry salted by hand using sea salt. In addition to milk, the main ingredients are ferments and animal rennet. The entire cheesemaking process, as well as the maturation and ageing phases, take place in the cheese factory located in the upper part of the village of Valliera.
Raw milk is the fundamental element for the production of high quality dairy products. In France it is a real cult, in fact all cheeses to have the AOP designation must necessarily be raw milk. The reason is the link between the cow, the pastures and the artisan art specific to each region. In fact, raw milk must be processed within a few hours of milking, which means a product that encompasses all the flavor of the production area, thus respecting all strains of lactic acid bacteria, yeasts and molds present in the producer's stables.
Born out of necessity for those who remained isolated in the high mountains, but which immediately became noble at the end of the 1200s, Castelmagno is a particular cheese, with a crumbly texture and a beautiful pearly white color, with a persistent aroma and flavor reminiscent of the flowers and herbs of the high pastures. Des Martin carries on this tradition in its extremely rare D.O.P. "mountain pasture" version, produced exclusively from raw milk, milked and processed in the area, above 1000 m above sea level and only between May and October, all to ensure a product of the highest quality and unmistakable flavor.
250 g vacuum-packed
Accuracy of the indicated weight: the indicated weight may vary slightly due to the cut of the piece or the type of product.
Product label: the indications on the information provided on the products may vary due to changes made by the producers that could temporarily cause variations between the information on the site and that reported on the products that are delivered. We therefore invite you to check the information on the label or on the product pack before consuming or using it.
For further information regarding the technical characteristics of the product, we invite you to contact our Customer Care
Ingredients: Raw MILK, ferments, rennet, salt.
Milk origin: Italy
Keep at: +4 - +6°C
Valliera Società Agricola ss Production and headquarters Frazione Valliera, 54
12020 Castelmagno (CN)
CE IT T8S7W CE
Ingredients containing allergens are highlighted in BOLD.