Rovarnerina
Fascia di prezzo: da €4,81 a €8,08
As for the Toma also the Rovarnerina is obtained with milk produced by "Valdostana Pezzata Rossa e Nera" breed cows fed with fresh grass from the valley of Trovinasse on the slopes of Mombarone at a height between 1200 and 1500 meters on the border with the Aosta Valley.
Rovarnerina is a half-skimmed or full-fat raw milk cheese, semi-cooked, not pressed, matured for at least 60 days, up to a maximum of 8-10 months. The rind is rosy when fresh, blooming when ripe, the paste is light yellow and the holes are almost imperceptible. Made of soft dough, sweet taste when fresh, more intense with herbaceous notes when aged.
| Weight | N/A |
|---|---|
| Producer | Nicoletta |
| Place of production | Canavese, Piemonte |
ROVARNERINA takes the name of our Rovarnero Pasture in the Valley of Trovinasse.
It is produced only in summer. Its organoleptic characteristics derive largely from the summer pastures and the particular natural caves of aging.
Toma from the reduced dimensions of the shape obtained from pasteurized milk of bovine valdostano. The processing is typical of the classic toma, during the maturing, the reduced size of the shapes makes the maturing process more effective. It is a cheese with semi-hard, elastic and white color slightly darker towards the crust. The taste is intense with nuances of fresh butter, aromatic green grass, light toasted.
Ingredients:
- Bovine milk
- rennet
- ferments
- salt
Storage method: store in the fridge at +4
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