Latteria di Crodo Nostrano Cheese

A typical cheese of the area, produced historically, exclusively from cows in the Valley Ossola area. This particular cheesemaker was founded in 1965 by Silvio Fobelli, they Mayor of Crdo, they produce Cheeses, Butter and other milk products.  Their mission was to unite milk producers from the valley, including the smallest independents, making for the most amazing, handcrafted, limited production cheese.

Strength ●●○○
Flavours Savoury, Mild Alpine Grassy Notes
Type Cow's Milk
Texture Semi-Hard, Develops in to Creamy Mouthfeel
Origin Val d’Ossola

It was in 100 BC that Cato the “Censor” first mentioned the extraordinary flavour of the air cured ham made around the town of Parma in Italy; the legs were left to dry, greased with a little oil and could age without spoiling. A tasty meat was obtained which could be eaten over a period of time while maintaining its pleasant flavour. Even earlier, in 5BC, in the Etruscan Po river valley, salted preserved pork legs were traded with the rest of Italy and with Greece.

The similarity between present-day Parma Ham and its “ancestor” is evident and nowadays the tradition of Parma Ham is as strong as ever.

This ham is sweet to taste, balanced with saltiness and a little smokiness. Perfect alone or with cheese, this example melts in your mouth.


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