Other cheeses: taste specialists
Every kitchen needs its tricks up its sleeve. The Caseificio Valcolatte Cheese selection brings together specialties designed to add variety, character and new possibilities to the menu: from the great classics of tradition to the most practical solutions for service. Because when the choice expands, creativity runs free.
Curious
to find out more?
If you have doubts, questions or curiosities, you are in the right place to find all the answers.
Caseificio Valcolatte’s Mascarpone cannot be frozen because it would lose its natural creaminess. Caseificio Valcolatte PDO products can be frozen, but this procedure will cause the loss of PDO status.
Caseificio Valcolatte Cheese PDO selection products are not compatible with a vegetarian diet because the production specifications require the use of animal rennet.
Aged cheeses are considered naturally lactose free because the lactic ferments used in production degrade lactose during ageing, splitting it into glucose and galactose so it can be used in metabolic processes.
This is linked to the type of feed used by the farmer. Fresh grass contains more carotenoids, which are fat-soluble and dissolve in the fat globules of the milk, giving the product a yellowish colour.