Raschera PDO La Bruna, made up of raw cow milk only, then a 1 month aging, that always takes place in very humid stone caves.
Its taste is elegant, delicate and very aromatic, appreciated not only as a product itself but also as an ingredient for many recipes.
It is Particularly fit for being melted, so it can be used in the preparation of flavorful and creamy risotti.
Great also as a side with some cooked vegetables, or cut into small cubes in mixed salads, the Raschera is often used also to cook delicious fondues, vo-au-vent and salad cakes.
The ideal wine pairing are structured white wines and middle bodied red wines.
Some years ago the famous chef Vissani sentenced the Strachitunt the best cheese of the world.
The Strachitunt was born in Valteggio, a soft paste blue cheese made up of two different curds.
This cheese is produced using an unique technique, that is to say the sediment in layers of the two curds.
The cold curd obtained from the evening milking is left resting hung in dripping cloths. The next morning curd, the so called hot curd, is cut and made resting for only 20 minutes instead.
The two curds, hot and cold, then are broken immediately before the mixture and then they're sedimented in layers.
The wheels then are salted.
Pairing with rice, ravioli, fine meats but also in pureness with some good bread, jam and a glass of red wine.
The Red Cow, so called thanks to their characteristic light red coat, produces a milk particularly rich in proteins, casein and calcium, which makes it particularly fir for the production of the Parmigiano Reggiano.
The Parmigiano Reggiano Vacche Rosse has a 24 months aging at least with very high nutritional qualities and properties.
The Parmigiano Reggiano Vacche Rosse production is regulated by the Disciplinary of the Safeguard Consortium of Parmigiano Reggiano.
The aged Parmigiano Reggiano furnish a good quantity of animal fats and amino acids, most of them essentials. Its proteins are more easy to digest. The Parmigiano Reggiano is also known for its high tolerability by allergic subjects too; in fact, we remember, its production disciplinary excludes the presence of contaminants.
Differently from milk, Parmigiano reggiano doesn't contain lactose, this makes it adapt for the intolerants too.
The Parmigiano Reggiano vacche rosse production started during the 90s, still guaranteeing cheese with an high biologic value nowadays.
The news has now become official after the experimentation organized by the Consorzio Gorgonzola in collaboration with the CREA of Lodi (research centre).
Nowadays, in fact, the presence or lack of this sugar in the food has become an information of great interest for the final consumer.
The lactose content in Gorgonzola has resulted to be far under ministerial limit to define a cheese "naturally lactose less" (<0,1 g/ 100g).
This result has been largely been waited and supported by a research made by the Consorzio di Tutela. Up to now every company will be able to report the caption, as long as it is supported by analysis on its product, that certify the values reported by the research.
Esposito has been working in the dairy field for over than 30 years.
In the Artisanal Cheese Factory Esposito the ancient art of cheese making is practiced by expert hands that work mozzarella wisely, passed on from a generation to another one. Here, the production of the Campania buffalo mozzarella, ricotta and the other cheeses is respected without bending to the global market rules (which impose products that are more and more similar). In fact the production is entirely hand made: that means a lower production volume, but an outstanding quality, the guaranteeing of taste and genuineness respecting the traditions.
All the milk processed by the Artisanal Cheese Factory Esposito comes from selected in the Piana del Sele.
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