ancient BREEDS
cheese
modicana
dop
raw milk
organic
vegetarian
selected by Gourm.it
ragusano dop I’m made only in the region of Ragusa and only with Modicana breed cows Production zone: Ragusa (Sicily)
Ingredients: raw Modicana cow’s milk, rennet, salt Ageing: from 4 to 12 months
Flavor: aromatic and sweet becomes spicier ageing Scent: nutmeg and hay Rind: thin and smooth, golden in colour Consistency: hard and compact,, has layers like sheets RAGUSANO DOP whole wheel
code
55VV3V
weight
13 kg
conservation
0/+4 ° C
shelf life
270 days
packaging type
cardboard box
tare
pallet size (cm)
200x600x400 2 120*80
packages per layer
4
layers per pallet
6
size (mm) n° pieces per package
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razzetta d’oropa pezzata rossa d’oropa This particular cow is especially common in the area from the “Serra” hills and Elvo Valleys to the mountain slopes above Biella as far as Oropa (Piemonte, North Italy). The herds are usually small with just a few counting 60 cows. The Oropa breed is part of a single red breed which arrived in the Biella and Aosta valleys in the 5th century coming from North and Central Europe along with the Burgundians who crossed the Alps over the St. Bernard pass. The morphological characteristics of the “Pezzata Rossa d’Oropa” are the perfect answer to the economical and working requirements of this area where the herds are brought to mountain pasture for 4 or 5 months. The “Pezzata Rossa” is, in fact, a sturdy breed and after the second calving can reach a production of 10 to 14 litres a day of rich milk. The local farmers are particularly attached to this breed, which is at risk of extinction and over the years they have tried to conserve and improve it.
Caseificio Pier Luigi Rosso
caset “matured in underground cellars on white pine shelves for a period of 45 to 120 days.” Production zone: Piemonte
Flavor: mild, pleasant and sweet
Production period: all year
Scent: fresh milk and butter
Ingredients: milk, salt, rennet
Rind: Thin with grey/light brown colour.
Ageing: 45 to 120 days
Consistency: White pale yellow with fine holes regularly distributed.
CASET 400 g
code
06MA1
weight
400 g
conservation
+6° ±2°C
shelf life
60 days
packaging type
Cardboard boxes containing 6 cheeses. The packing weights app. 3 Kg.
tare size (mm)
Cheese’ diameter is app. 8 cm and the height appr. 7 cm.
n° pieces per package
6
pallet size (cm)
10 cartons by pallet level - Pallet 50 cartons
packages per layer
10
layers per pallet
5
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Caseificio Pier Luigi Rosso
castelrosso aka Toma Brusca,“acidic toma”, due to the fact that the evening milking is left to rest until it reaches its natural acidity Production zone: Piemonte Production period: all year
Ingredients: Oropa cow’s milk, salt, rennet Ageing: from 30 to 90 days
Flavor: fine, delicate and complex Scent: green pastures and butter Rind: Smooth and clear, it becomes dark, grey/ green and wrinkled as it matures Consistency:
White colour with a slightly granular structure
CASTELROSSO whole wheel code
03CA1
weight
3 kg
conservation
+6° ±2°C
shelf life
60 days
packaging type
cardboard box
tare size (mm)
d. 190 h. 120
n° pieces per package
2
pallet size (cm) packages per layer
7
layers per pallet
5
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Caseificio Pier Luigi Rosso
goliardo
produced with pasteurized whole cow’s milk and Barbera d’Asti wine D.O.C.G. Production zone: Piemonte Production period: all year
Ingredients: Milk, vine Barbera d’Asti DOCG, salt, rennet Ageing: from 30 to 60 days
Flavor: Aromatic flavour with a parfume of the wine Scent: green pastures and wine Rind: Thin, red brown, shows more white mould when matured Consistency: Soft, with fine holes
GOLIARDO whole wheel 2 kg
GOLIARDO whole wheel 400 g
code
12GOL
12GOLP
weight
2 kg
400 g
conservation
+6° ±2°C
+6° ±2°C
shelf life
60 days
60 days
packaging type
cardboard box
60 days
size (mm)
d. 180 h. 60
d. 80 h. 60
n° pieces per package
2
6
packages per layer
7
10
layers per pallet
7
5
tare
pallet size (cm)
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Caseificio Pier Luigi Rosso
gratin
long matured, semi-soft cheese, made from acidified whole cow’s milk
Flavor: The flavour becomes more complex and slightly sharper when matured Scent: green pastures and butter Rind: Dark, wrinkled, with yellow grey mould
Production zone: Piemonte Production period: all year Ingredients: Milk, salt, rennet Ageing: 45 days
Consistency: White, compact and crumbly
GRATIN whole wheel 250 g
GRATIN whole wheel 900 g
GRATIN whole wheel juniper
GRATIN whole wheel chili pepper
code
03CA2P
03CA2M
03CA2MG
03CA2MP
weight
0,25 kg
0,9 kg
0,4 kg
0,4
conservation
+6° ±2°C
+6° ±2°C
+6° ±2°C
+6° ±2°C
shelf life
60 days
60 days
60 days
60 days
packaging type
cardboard box
cardboard box
cardboard box
cardboard box
size (mm)
d. 70 h. 60
d. 95 h. 90
d. 80 h. 70
d. 80 h. 70
n° pieces per package
18
6
6
6
packages per layer
7
10
10
10
layers per pallet
7
5
5
5
tare
pallet size (cm)
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Caseificio Pier Luigi Rosso
gratin blue semi-soft blue cheese (from Penicillium Roqueforti) made from acidified whole cow’s milk Production zone: Piemonte
Production period: all year Ingredients: Milk, salt, rennet and Penicillium Roqueforti Ageing: 60 days
Flavor: sweet initial flavour sharpened by the aftertaste of the Penicillium Roqueforti Scent: green pastures and butter Rind: The matured cheese has gray/brown rind Consistency: Pale yellow colour. The interior part is more compact while the exterior is creamy
GRATIN BLUE whole wheel code
03CA3
weight
2,5 kg
conservation
+6° ±2°C
shelf life
60 days
packaging type
cardboard box
tare size (mm)
d. 230 h. 110
n° pieces per package
2
pallet size (cm) packages per layer
10
layers per pallet
5
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Caseificio Pier Luigi Rosso
maccagno “the king of Toma family cheeses (and a queen’s favourite, no less)” Production zone: Piemonte Production period: all year Ingredients: raw milk, salt, rennet Ageing: 60 days in underground cellars, on white pine shelves
Flavor: sweet Scent: fresh milk and butter Rind: Medium consistency, brown colour, often with yellow mould Consistency: Soft texture with fine holes, regularly distributed
raw milk MACCAGNO
code
02MC3
weight
2 kg
conservation
+6° ±2°C
shelf life
60 days
packaging type
Cardboard boxes containing 2 cheeses. The packing weights app. 4 Kg.
tare size (mm)
Cheese’ diameter is app. 18 cm and the height appr. 6 cm.
n° pieces per package
2
pallet size (cm)
7 cartons by pallet level - Pallet – 49 cartons
packages per layer
7
layers per pallet
7
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Caseificio Pier Luigi Rosso
mach bon
nomen omen: mach bon in Piedmont means “just good”
Production zone: Piemonte
Flavor: Sweet delicate taste
Production period: all year
Scent: fresh milk and grass
Ingredients: milk, salt, rennet
Rind: Thin with grey/light brown colour.
Ageing: from 30 to 90 days.
Consistency: White/pale yellow colour with fine holes regularly distributed
MACH BON
code
02MB1
weight
2,5 kg
conservation
+6° ±2°C
shelf life
60 days
packaging type
Cardboard boxes containing 2 cheeses. The packing weights app. 5 Kg.
tare size (mm)
Cheese’ diameter is app. 19 cm and the height appr. 2,5 cm.
n° pieces per package
2
pallet size (cm)
7 cartons by pallet level Pallet – 35 cartons (box containing 2 cheeses)
packages per layer
7
layers per pallet
5
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Caseificio Pier Luigi Rosso
margot produced with pastourized whole cow’s milk and local beer
Production zone: Piemonte Production period: all year Ingredients: Milk, beer (Margot and Canderium), salt, rennet Ageing: from 30 to 90 days
code
Flavor: mild pleasant and delicate with a hint of beer Scent: bread and yeast Rind: Thin, red brown, shows yellow mould
Consistency: Soft with fine holes regulary distributed
MARGOT whole wheel 2 kg
MARGOT whole wheel 400 g
11MAR
11MARP
weight
2 kg
400 g
conservation
+6° ±2°C
+6° ±2°C
shelf life
60 days
60 days
packaging type
cardboard box
cardboard box
size (mm)
d. 180 h. 60
d. 80 h. 70
n° pieces per package
2
6
packages per layer
7
10
layers per pallet
7
5
tare
pallet size (cm)
Consorzio Export 3p.it - via viola camatte 6 - pegognaga (mn) * www.gourm.it * info@gourm.it
Caseificio Pier Luigi Rosso
montenero
the ash treatment has a double effect of sweetening the cheese and of inhibiting the mould on the rind Production zone: Piemonte
Production period: all year Ingredients: Milk, salt, rennet (rind treated with wood ash carbon) Ageing: from 30 to 120 days
Flavor: mild flavour becoming more intense when matured Scent: green pastures and butter
Rind: Thin rind made black by the ash treatment Consistency: Soft, with fine holes
MONTENERO whole wheel code
10MN1
weight
2 kg
conservation
+6° ±2°C
shelf life
60 days
packaging type
cardboard box
tare size (mm)
d. 180 h. 60
n° pieces per package
2
pallet size (cm) packages per layer
7
layers per pallet
7
Consorzio Export 3p.it - via viola camatte 6 - pegognaga (mn) * www.gourm.it * info@gourm.it
Caseificio Pier Luigi Rosso
mun
a rectangular shaped Toma Biellese Production zone: Piemonte Production period: all year Ingredients: Milk, salt, rennet
Flavor: a sweet, pleasant and delicate taste Scent: grass, yogurt Rind: Thin, grey and brown Consistency: White/pale yellow colour with fine holes regulary distributed
Ageing: from 45 to 120 days
code
MUN 2 kg
MUN 4 kg
04MU1
04MU1
weight
2 kg
4 kg
conservation
+6° ±2°C
+6° ±2°C
shelf life
60 days
60 days
packaging type
cardboard box
cardboard box
size (mm)
d. 120 h. 75
d. 200 h. 120
n° pieces per package
3
1
packages per layer
7
7
layers per pallet
7
7
tare
pallet size (cm)
Consorzio Export 3p.it - via viola camatte 6 - pegognaga (mn) * www.gourm.it * info@gourm.it
Caseificio Pier Luigi Rosso
toma biellese
Biella lies in the foothills of the Alps, an area rich in springs and lakes Production zone: Piemonte
Production period: all year Ingredients: Oropa cow’s (raw/pasteurized) milk, salt, rennet Ageing: from 45 to 120 days
Flavor: delicate and mild at 45 days and becomes more strongly flavoured while maturing Scent: green pastures and butter Rind: Thin with grey/light brown colour Consistency:
White/pale yellow colour with fine holes regularly distributed
whole milk 9 kg
whole milk 5 kg
raw milk 5 kg
code
04VO1G
04VO1
04VO1
weight
9 kg
5 kg
5 kg
conservation
+6° ±2°C
+6° ±2°C
+6° ±2°C
shelf life
60 days
60 days
60 days
packaging type
cardboard box
cardboard box
cardboard box
size (mm)
d. 320 h. 95
d. 250 h. 70
d. 250 h. 70
n° pieces per package
1
1
1
packages per layer
6
6
6
layers per pallet
5
6
6
tare
pallet size (cm)
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Caseificio Pier Luigi Rosso
toma
montanara
all mountain’s best in a long matured, semi-soft cheese produced with pasteurized whole cow’s milk Production zone: Piemonte Production period: all year Ingredients: Oropa cow’s milk, salt, rennet Ageing: from 30 to 90 days
Flavor: long matured cheese has a stronger taste. Scent: green pastures and butter Rind: Thick, grey/brown colour. Consistency: White with widespread holes
TOMA MONTANARA whole wheel code
07MO1
weight
5,5 kg
conservation
+6° ±2°C
shelf life
60 days
packaging type
cardboard box
tare size (mm)
d. 270 h. 80
n° pieces per package
1
pallet size (cm) packages per layer
6
layers per pallet
6
Consorzio Export 3p.it - via viola camatte 6 - pegognaga (mn) * www.gourm.it * info@gourm.it
dop
organic
raw milk
vegetarian
Caseificio Pier Luigi Rosso
toma piemontese
Toma comes from Provence “Tomme” and it has been produced in the high Piedmont and tasted in low Piedmont since the early Middle Ages Production zone: Piemonte Production period: all year
Flavor: sweet, pleasant and delicate Scent: green pastures and butter Rind: Thin in young cheese, it becomes more consistent during maturation Consistency:
Ingredients: Oropa cow’s milk, salt, rennet Ageing: from 30 to 120 days
Soft, white colour with pale yellow shades. The holes are fine and regularly distributed
TOMA PIEMONTESE whole wheel
TOMA PIEMONTESE whole wheel
code
05TP1P
05TP1
weight
2,3 kg
5 KG
conservation
+6° ±2°C
+6° ±2°C
shelf life
60 days
60 days
packaging type
cardboard box
cardboard box
tare
0,4 KG
1 KG
size (mm)
d. 180 h. 70
330 x 330 x 100
n° pieces per package
2
1
pallet size (cm)
80*120
80*120
packages per layer
7
6
layers per pallet
7
6
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Caseificio Pier Luigi Rosso
toma valle elvo
“This cheese was transported by mules or porters and matured in underground cellars.”
Production zone: Piemonte
Production period: all year Ingredients: skimmed milk, salt, rennet Ageing: from 60 to 120 days on white pine shelves
Flavor: initially mild and becomes more strongly flavoured while maturing. Scent: intense and sharp Rind: Thin, grey/ brown colour, not edible Consistency: soft, translucent, pale yellow colour with regularly distributed, fine holes
VALLE ELVO skimmed milk Toma
code
04VE1
weight
4.5 kg
conservation
+6° ±2°C
shelf life
60 days
packaging type
Cardboard boxes containing 1 cheese
tare size (mm) n° pieces per package
1
pallet size (cm)
6 cartons by pallet level Pallet – 36 cartons (box containing 1 cheese)
packages per layer
6
layers per pallet
6
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razza reggiana (vacca rossa)
dop
organic
raw milk
vegetarian
Grana d’Oro
Parmigiano Reggiano vacche rosse sweet and rich in savour without being spicy even on advance seasoning just like the Parmigiano of past times Production zone: Cavriago. Reggio Emilia
Flavor: sweet and rich in savour without being spicy Scent: hay, nutmeg, leather Rind: smooth and hard Consistency: grainy with a flake fracture
Ingredients: cow’s milk, salt, rennet Ageing: from 24/26 months to 30/36 months
vacca rossa
code weight conservation shelf life
PARMIGIANO REGGIANO red cow whole wheel
PARMIGIANO REGGIANO red cow 2 kg
grana d’oro
grana d’oro
38 kg
2 kg
+3°C/+7°C
+3°C/+7°C
365 days
180 days
cardboard box
cardboard box
460*460*250 1 120*80
460*460*250 20 120*80
packages per layer
3
3
layers per pallet
4
4
packaging type tare size (mm) n° pieces per package pallet size (cm)
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Valdostana Pezzata Rossa It is the most common breed in Val d’Aosta (in 2003 there were 13,241 heads registered). It is marked by a red Pied coat shading from a light to a dark red with white head, abdomen, parts of limbs and tail. Like all red pied breeds grazing in the Mount Blanc valleys, this one comes from red pied cattle dating back to the end of the fifth century (Burgundi). One of the typical Italian dairy breed which is appreciated for its quality meat and its strength. Particularly docile and strong, it is very apt to harsh climate and also resistant to ordinary pathologies. Long-lived, frugal, this breed is able to live on coarse forage.
dop
raw milk
organic
vegetarian
Arrigoni Formaggi
fontina
Fontina cheese has been made in the Aosta Valley, in the Alps since the 12th century Production zone: Valle d’Aosta
Flavor: fairly pungent and quite intense Scent: nutty while rich, herbaceous and fruity Rind: tan to orange-brown Consistency: compact, elastic, it melts well
Ingredients: cow’s milk, salt, rennet Ageing: from 24/26 months to 30/36 months
FONTINA D’AOSTA DOP valdostana
1/4 wheel code ean weight conservation
DF89016 2/235747 2 kg +1°C/+6°C
shelf life
45 days
packaging type
vacuum
size (mm) n° pieces per package pallet size (cm)
395*395*110 4 120*80
packages per layer
6
layers per pallet
6
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