latteria di cameri

- traditional cheeses -

Sweet Gorgonzola DOPextra-creamy gourmet cheese

Latteria di Cameri Since 1914 tradition and handicraft

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Sweet Gorgonzola DOPextra-creamy gourmet cheese

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) [email protected] - www.latteriadicameri.it

Physical and organoleptic properties

SHAPE: cylindrical, with high straight sides and flat faces, bearing the mark of origin and the Latteria di Cameri Dairy ID number, 57.DIMENSIONS: 15-19 cm high, 30-32 cm in diameter.WEIGHT: approx. 11.5-12.5 kg.RIND: pinkish/orange structure, free from cracks and fissures. Not edible.CONSISTENCy: firm, elastic.THICkNESS: 2-5 mm.PASTE: raw curd cheese with compact structure, pale yellow colour streaked with blue veins formed throu-gh mould culturing (marbling), and a soft and creamy texture; no eyes.TASTE: mildly piquant, distinctive.

Production

INGREDIENTS: milk, salt, rennet.PRODUCTION METHOD: Gorgonzola is made from whole cow’s milk supplied by the member farms of our cooperative located in the Province of Novara. Once pasteurised, the milk is curdled in 6oo-kg vats at a temperature of approx. 30°-32°C, through the ad-dition of calf rennet, special ferments, and Penicillium spores. When the curd has set, it is cut and left to drain on tables to eliminate the whey, and then it is manually formed into moulds to obtain the desired shape. The surfaces of the wheels are then sprinkled with dry salt. For maturing, the cheese is placed on pinew-ood boards in cool rooms at a temperature of 4°-5°C, with 95-98% humidity. During the aging process, the sides of the wheels are pierced to make holes that allow oxygen to penetrate the cheese so that the penicillum mould may grove for the characteristic veining. The wheels are turned periodically. The mi-nimum ageing period is 50 days, but the optimum length of time that we adopt for the extra-creamy gourmet cheese is at least 80 days.STORAGE CONDITIONS: the cheese must be kept at a temperature of 4°C.SHELF LIFE: 60 days from the date of packaging for whole wheels, 45 days for the portioned product.Retail: for its characteristics to be best appreciated, the product should be consumed within ten days of purchase.

Sizes and packaging

Primary packaging in aluminium foil and Aropel pa-per (materials suitable for contact with food).

WHOLEROUND

HALF qUARTER EIGHTH

12 kgCARTON

6 kg 3 kgx2 1.5 kgx4

Chemical properties per 100 gr

Minimum dry extract 45 %

Maximum water content 55 %

Minimum fat in dry matter 48 %

Nutritional information per 100 gr

Energy value 1.323 KJ - 319 Kcal

Protein 18.80 g

Total fats 27.12 g

of which saturated fats 14.63 g

Sugars < 0.1 g

Carbohydrates < 1.0 g

Fibre < 0.5 g

Salt 1.88 %

Microbiological properties

Listeria monocytogenes Absent in 25 g

Staphylococcal enterotoxin Absent in 25 g

Allergens and contaminantsMilk and milk-derived substances. No other types of allergens.The product complies with the legal limits for chemi-cal contaminants.

Revision: 01 - 21/04/2016


Piquant Gorgonzola DOP“san lucio selection” and “san lucio reserve”


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Piquant Gorgonzola DOP“san lucio selection” and “san lucio reserve”


Physical and organoleptic characteristics

SHAPE: cylindrical, with high straight sides and flat faces, bearing the mark of origin and the Latteria di Cameri Dairy ID number, 57.DIMENSIONS: 15-19 cm high, 30-32 cm in diameter.WEIGHT: 10.5-12.00 kg.RIND: pinkish/orange structure, free from cracks and fissures. Not edible. CONSISTENCy: firm, elastic.THICkNESS: 2-5 mm.PASTE: raw curd cheese with compact structure, pale yellow, mottled with intense green-blue veins formed through extensive mould culturing (marbling), and a firm, compact texture; no holes.TASTE: tangy and piquant.

Production

INGREDIENTS: milk, salt, rennet.PRODUCTION METHOD: the milk supplied exclu-sively from the member farms of our cooperative is processed in traditional 600-kg vats.This procedure utilizes a special type of calf rennet pa-ste and a selected blend of ferments and Penicillium spores. Particular care is taken when manually dry-salting the cheese.The moulds and ageing boards are made entirely of wood and located in rooms where the temperature and humidity are adjusted on the basis of the ageing phase. After the customary ageing phase, which lasts 3 months, the product is transferred to a ripening room. In this controlled atmosphere it is brought to 4-5 months of ageing for the “San Lucio classical se-lection” and up to 7 months for the “Reserve”.STORAGE CONDITIONS: the cheese must be kept at a temperature of 4°C.SHELF LIFE: 90 days from the date of packaging.Retail: for its characteristics to be best appreciated, the product should be consumed within ten days of purchase.

Sizes and packaging








Protein 19.63 g

Total fats 28.81 g


Sugars < 0.1 g


Fibre < 0.5 g

Salt 1.51 %





Revision: 01 - 21/04/2016

WHOLEROUND

HALF qUARTER EIGHTH

12 kgCARTON

6 kg 3 kgx2 1.5 kg


Taleggio DOP


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Taleggio DOP



SHAPE: square, bearing the mark of origin and the Latteria di Cameri Dairy ID number, 49.DIMENSIONS: 18-20 cm sides.WEIGHT: from 1.9 to 2.3 kg.RIND: Its natural colour is a more or less pronounced shade of pink, mottled with the characteristic streaks in which the distinctive grey-green mould develops. CONSISTENCy: soft, elastic.THICkNESS: thin.PASTE: raw curd cheese, pale yellow, with a few tiny holes and a firm consistency, slightly softer under the rind.TASTE: sweet with a slight tangy aroma.

Production

INGREDIENTS: milk, salt, rennet.PRODUCTION METHOD: Taleggio is made from whole cow’s milk supplied from the member farms of our cooperative.Having undergone pasteurisation and the addition of calf rennet and selected ferments, the cheese is processed using artisan techniques in traditional 6oo-kg vats. Exclusively manual dray salting. For the maturing process, the cheese is placed on wo-oden boards in static cooling rooms, at a temperature of 4°-5°C with high humidity. The minimum ageing period is 35 days, and the op-timum ageing period before consumption is 40-50 days.STORAGE CONDITIONS: the cheese must be kept at a temperature of 4°C.SHELF LIFE: 60 days from the date of packaging.Retail: for its characteristics to be best appreciated, the product should be consumed within ten days of purchase.

Sizes and packaging

Primary packaging: pelure paper and Aropel paper (materials suitable for contact with food).

4-PIECECARTON

2-PIECECARTON

1 PIECE CARTON







Protein 17.10 g

Total fats 24.60 g


Sugars < 0.1 g


Fibre < 0.5 g

Salt 2.18 %




Revision: 01 - 21/04/2016


Toma Piemontese DOP


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SHAPE: cylindrical, with flat faces and slightly convex sides, bearing the mark of origin and the Latteria di Cameri Dairy ID number, 19.DIMENSIONS: Small wheel: 15-20 cm in diameter and 8-10 cm high; large wheel: 25-30 cm in diameter and 6-12 cm high.WEIGHT: Small wheel: from 2 to 2.5 kg; large wheel: from 7 to 8 kg.RIND: smooth and elastic, light grey, brown or pink depending on ageing. Not edible. PASTE: pale yellow, with tiny holes throughout.TASTE: sweet and pleasurable, slightly sour.STRUCTURE: somewhat pliable and adhesive.AROMA: delicate cream and butter flavour, with a hint of lipolysis.

Production

INGREDIENTS: milk, salt, rennet.PRODUCTION METHOD: Toma Piemontese is made from whole cow’s milk collected from our farms. After it has undergone pasteurisation treatment it is pro-cessed according to artisan techniques in traditional 600-kg vats. Cured in brine for a period that varies from 24 to 48 hours depending on size. Aged on wooden boards in rooms at 5°-6°C with high humidity.Ageing period of over 30 days for the smaller wheels, 60 days for the bigger ones.SHELF LIFE: 60 days of the date of packaging.Retail: for its characteristics to be best appreciated, the product should be consumed within ten days of purchase.

Sizes and packaging

Primary packaging: disc of pelure paper and Aropel paper (materials suitable for contact with food).


Toma Piemontese DOP








Protein 23.11 g

Total fats 24.60 g


Sugars < 0.1 g


Fibre < 0.5 g

Salt 1.93 %




Revision: 01 - 21/04/2016

WHOLE WHEELbIG

WHOLE WHEELSMALL

7-8 kg 2-2.5 kg


Blue Toma



Blue Toma



SHAPE: cylindrical, with flat faces and slightly convex sides.DIMENSIONS: large wheel: 30-33 cm in diameter and 8-9 cm high, 8-9 kg; small wheel: 23-26 cm in diameter and 6-8 cm high, 4-5 kg.RIND: rustic and firm, with pinkish/grey colouring that varies in relation to ageing, with dense characte-ristic mould veins that keep developing during the maturation period, which may last from 60 to 120-150 days. Not edible. PASTE: pale yellow compact curd with tiny holes, streaked with intense green/blue mould (marbling), especially along the holes pierced into the sides by hand.TASTE: intense, aromatic, slightly spicy, more full-bo-died after a longer maturation period.STRUCTURE: somewhat pliable.

Production

INGREDIENTS: milk, salt, rennet.PRODUCTION METHOD: Blue Toma is produced from top-quality milk collected from our inspected and certified farms. After the pasteurisation process, the milk is placed in 600-kg vats together with calf ren-net, a milk ferment produced at the dairy and spores of a particularly strong Penicillium strain. All proces-sing steps are carried out exclusively by hand. The re-sulting fresh wheels are transferred to a warm room where they undergo a dry-salting process for 4 to 5 days. This is followed by ageing on pinewood boards in cellars with a special cold/moist microclimate. A few weeks later, the sides are pierced manually to make holes that allow oxygen to penetrate the cheese so that the Penicillium mould may grow and form the characteristic marbling. The wheels are turned periodically as the ageing pro-cess continues for 2-5 months, until the cheese is rea-dy for marketing.SHELF LIFE: 80 days from the date of packaging. Retail: for its characteristics to be best appreciated, the product should be consumed within ten days of purchase.

Sizes and packaging

Primary packaging: disc of pelure paper and Aropel paper (materials suitable for contact with food).







Protein 21.60 g

Total fats 30.40 g


Sugars < 0.1 g


Fibre < 0.5 g

Salt 1.30 %




Revision: 01 - 21/04/2016

WHOLE WHEELbIG

WHOLE WHEELSMALL

8-9 kg 4-5 kg


Nivellinagorgonzola with mascarpone



Nivellinagorgonzola with mascarpone



SHAPE: speciality cheese produced by alternating la-yers of Gorgonzola with layers of Mascarpone.DIMENSIONS: rectangular block approximately 18 cm in length. Cross-section: 12x12 cm.WEIGHT: from 1 to 1.2 kg.CONSISTENCy: soft, somewhat creamy.TASTE: sweet, slightly tangy.

Production

INGREDIENTS: Mascarpone 60% (cream, milk, ci-tric acid); Gorgonzola 40% (milk, salt and rennet).PRODUCTION METHOD: The classic version is made starting with firm sweet Gorgonzola with noticeable blue veins, which is cut into slices with the rind re-moved.After that, blocks are formed by alternating 4 layers of Gorgonzola with layers of Mascarpone. Upon request, it can also be made using piquant Gor-gonzola.SHELF LIFE: 35 days from the date of packaging. Retail: for its characteristics to be best appreciated, the product should be consumed within ten days of purchase.

Sizes and packaging

PRIMARy PACkAGING: 1 sheet of aluminium foil per portion.

SECONDARy PACkAGING: 1 polystyrene tray per portion.

SALEAbLE UNIT: Carton with 4 blocks, approximately 1.2 kg each. Upon request, it is also possible to produce double blocks weighing approximately 2.4 Kg.



Protein 12.10 g

Total fats 37.90 g


Sugars < 0.1 g

Carbohydrates 0.3 g

Fibre < 0.5 g

Salt 1.73 %



E. coli 100 ufc/g



Revision: 01 - 21/04/2016

- speciality goat’s cheeses -

Verdalpe sweet and piquantblue veined goat’s cheese



Verdalpe sweet and piquant blue veined goat’s cheese



SHAPE: cylindrical, with high, straight sides and flat faces.DIMENSIONS: large wheel: 15-25 cm in height and 30-32 cm in diameter; medium wheel: 26-28 cm; small wheel: 18-20 cm.WEIGHT: large wheel: 11-12 kg; medium wheel: 5.5-6.5 kg; small wheel: 3.5-4.5 kg.RIND: pinkish/orange structure, free from cracks and fissures. Not edible.CONSISTENCy: firm, elastic.THICkNESS: 2-5 mm.PASTE: raw curd cheese, white, slightly veined, with a soft-creamy texture and no holes in the sweet version; firmer and with more pronounced intense green-blue marbling in the piquant version.TASTE: delicate, mildly piquant in the sweet version; more intense and flavoursome in the piquant version.

Production

INGREDIENTS: goat’s milk, salt, rennet.PRODUCTION METHOD: Verdalpe cheese is made from whole goat’s milk supplied mainly by the mem-ber farms of the “Latteria Sociale Antigoriana” coope-rative.After the pasteurisation process, the milk is curdled in 6oo-kg vats through the addition of rennet, selected ferments and Penicillium spores at a temperature of around 32°C. The resulting curd is cut and left to drain on tables to eliminate the whey, and then it is formed manually into the desired shape using moulds. The surfaces of the wheels produced in this manner are sprinkled with dry salt. The cheese is aged on pi-newood boards in rooms at a temperature of 4°-5°C with 90-95% humidity. During the aging process, the sides of the wheels are pierced to make holes that allow oxygen to penetrate the cheese so that the penicillum mould may grove for the characteristic veining. The wheels are turned at the week. The opti-mum ageing period for this cheese is 55-65 days.STORAGE CONDITIONS: during storage and tran-sport, the cheese must be kept at a temperature of 4°C. SHELF LIFE: 80 days from the date of packaging.Retail: for its characteristics to be best appreciated, the product should be consumed within ten days of purchase.

Sizes and packaging








Protein 21.10 g

Total fats 30.81 g


Sugars < 0.1 g


Fibre < 0.5 g

Salt 1.62 %





WHOLEROUND

HALF qUARTER EIGHTH

Large wheel

CT. 12 kg 6 kg 3 kgx2 1.5 kgx4

Medium wheel

CT. 6 kg 3 kgx2

Small wheel

CT. 2F. x 4 kg 2 kgx2

Revision: 01 - 21/04/2016


Mattonella di capra Toma di capra - Blu di capra



Mattonella di capra - Toma di capra - Blu di capra


MAttoNellA di CAPrA


SHAPE: squareDIMENSIONS: height 5-6 cm - sides 18-20 cm.WEIGHT: approx. 2.2-2.5 kg.RIND: firm, with natural pinkish/grey colouring with varying intensity, free from cracks and fissures. Not edible.CONSISTENCy: soft, elastic.THICkNESS: thin.PASTE: raw curd cheese, white, compact structure with a soft texture, especially under the rind; very small or no holes.TASTE: delicate, with a mildly acidulous vein and a typical goat’s cheese tang.

Production

INGREDIENTS: goat’s milk, salt, rennet.PRODUCTION METHOD: Mattonella is produced from whole goat’s milk.After the pasteurisation process, the milk is curdled in 6oo-kg vats through the addition of rennet and selected ferments at a temperature of approximately 34°C. The curd is then cut with a lyre or guitar into pieces the size of a hazelnut and manually shaped in square moulds. The surfaces of the blocks are sprinkled with dry salt and the cheese is aged on pinewood boards in rooms at a temperature of 4°-5°C with 90-95% humi-dity. During the ageing phase, the blocks are brushed with brine and turned regularly. Ageing lasts from 30 to 60 days.STORAGE CONDITIONS: during storage and tran-sport, the cheese must be kept at a temperature of 4°C. SHELF LIFE: 60 days from the date of packaging.Retail: for its characteristics to be best appreciated, the product should be consumed within ten days of purchase.

Sizes and packaging

Primary packaging in Aropel paper (material suitable for contact with food).

CARTONS CONTAINING 1 bLOCk

toMA di CAPrA - blu di CAPrA

INGREDIENTS: goat’s milk, salt, rennet.PRODUCTION METHOD: craft production made to the customers’ specific orders in the dimension re-quested.Toma di capra is cylindrical and comes in small wheels of approximately 2 kg or medium wheels of 4 kg.Blu di capra is cylindrical and comes in medium whe-els of 4 kg or large wheels of 6 kg. They combine the characteristics of cow’s milk Toma with an ingredient, goat’s milk, which enriches the ta-ste with the distinctive goat’s cheese tang.







Protein 19.44 g

Total fats 27.36 g

of which saturated fats 16,59 g

Sugars < 0.1 g


Fibre < 0.5 g

Salt 1.82 %




Revision: 01 - 21/04/2016

latteria di cameri

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