Many other delicacies, all to be tasted
Some flavours always deserve a place at the table. Gorgonzola, Butter, Mascarpone, Caciotta and Taleggio complete the Caseificio Valcolatte range with all their personality: creamy, intense, delicate or irresistibly indulgent. For cooking, sharing or treating yourself to something good.
Curious
to know more?
If you have doubts, questions or curiosities, you are in the right place to find all the answers.
Mascarpone cream is a simple and irresistible preparation, perfect for tiramisu, spoon desserts or enjoying on its own. Traditionally it is made by working mascarpone with eggs, sugar and, depending on the recipe, cream or other ingredients. The result? A soft, velvety cream that wins everyone over at the first taste.
Gorgonzola is made from milk, to which lactic ferments and selected moulds are added, giving it its typical blue veining. During maturation, the cheese is pierced to encourage the formation of its characteristic blue-green veins and to develop its intense, unmistakable flavour.
Clarified butter is butter from which water and milk proteins have been removed, leaving mainly the fat. The result is a product with a rich, delicate taste, especially appreciated in cooking because it better withstands high temperatures and is ideal for cooking, sautéing and more intense preparations.
Taleggio has a bold yet balanced taste, with intense aromatic notes and a soft, creamy texture. On the palate it is enveloping and pleasantly savoury, perfect on its own or to add character to many recipes.