Latteria di Cameri

Latteria di Cameri Since 1914 tradition and handicraft

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traditional cheeses

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Sweet Gorgonzola DOP extra-creamy gourmet cheese I

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traditional cheeses

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Sweet Gorgonzola DOP extra-creamy gourmet cheese

Physical and organoleptic properties

Production

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 through mould culturing (marbling), and a soft and creamy texture; no eyes.

TASTE: mildly piquant, distinctive.

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 addition 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 pinewood 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 minimum 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.

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

Sizes and packaging Primary packaging in aluminium foil and Aropel paper (materials suitable for contact with food).

WHOLE ROUND

HALF

quarTER

12 kg CARTON

6 kg

3 kgx2

EIGHTH

Allergens and contaminants Milk and milk-derived substances. No other types of allergens.

The product complies with the legal limits for chemical contaminants.

1.5 kgx4

Revision: 01 - 21/04/2016

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) 0321-616790 latteriadicameri@libero.it - www.latteriadicameri.it

Latteria di Cameri Since 1914 tradition and handicraft

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traditional cheeses

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

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traditional cheeses

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

Physical and organoleptic characteristics

Production

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.

INGREDIENTS: milk, salt, rennet.

PRODUCTION METHOD: the milk supplied exclusively from the member farms of our cooperative is processed in traditional 600-kg vats.

This procedure utilizes a special type of calf rennet paste and a selected blend of ferments and Penicillium spores. Particular care is taken when manually drysalting 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 selection” 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.

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

1.400 KJ - 338 Kcal

Protein

19.63 g

Total fats

28.81 g

of which saturated fats

12.15 g

Sugars

< 0.1 g

Carbohydrates

< 1.0 g

Fibre

< 0.5 g

Salt

1.51 %

Sizes and packaging Primary packaging in aluminium foil and Aropel paper (materials suitable for contact with food).

WHOLE ROUND

HALF

quarTER

12 kg CARTON

6 kg

3 kgx2

EIGHTH

Microbiological properties Listeria monocytogenes

Absent in 25 g

Staphylococcal enterotoxin

Absent in 25 g

1.5 kg

Allergens and contaminants Milk and milk-derived substances. No other types of allergens.

The product complies with the legal limits for chemical contaminants.

Revision: 01 - 21/04/2016

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) 0321-616790 latteriadicameri@libero.it - www.latteriadicameri.it

Latteria di Cameri Since 1914 tradition and handicraft

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traditional cheeses

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Taleggio DOP I

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traditional cheeses

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Taleggio DOP

Physical and organoleptic characteristics

Production

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.

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 wooden boards in static cooling rooms, at a temperature of 4°-5°C with high humidity.

The minimum ageing period is 35 days, and the optimum 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.

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

1.201 KJ - 290 Kcal

Protein

17.10 g

Total fats

24.60 g

of which saturated fats

14.10 g

Sugars

< 0.1 g

Carbohydrates

< 1.0 g

Fibre

< 0.5 g

Salt

2.18 %

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

4-piece carton

2-piece carton

1 piece carton

Microbiological properties Listeria monocytogenes

Absent in 25 g

Allergens and contaminants Milk and milk-derived substances. No other types of allergens.

The product complies with the legal limits for chemical contaminants.

Revision: 01 - 21/04/2016

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) 0321-616790 latteriadicameri@libero.it - www.latteriadicameri.it

Latteria di Cameri Since 1914 tradition and handicraft

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traditional cheeses

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Toma Piemontese DOP I

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traditional cheeses

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Toma Piemontese DOP

Physical and organoleptic characteristics

Production

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.

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 processed 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.

Chemical properties per 100 gr Minimum dry extract

45 %

Maximum water content

55 %

Minimum fat in dry matter

40 %

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

Nutritional information per 100 gr Energy value

1.304 KJ - 314 Kcal

Protein

23.11 g

Total fats

24.60 g

of which saturated fats

14.10 g

Sugars

< 0.1 g

Carbohydrates

< 1.0 g

Fibre

< 0.5 g

Salt

1.93 %

7-8 kg

whole wheel small

2-2.5 kg

Microbiological properties Listeria monocytogenes

Absent in 25 g

Allergens and contaminants Milk and milk-derived substances. No other types of allergens.

The product complies with the legal limits for chemical contaminants.

Revision: 01 - 21/04/2016

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) 0321-616790 latteriadicameri@libero.it - www.latteriadicameri.it

Latteria di Cameri Since 1914 tradition and handicraft

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traditional cheeses

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Blue Toma

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traditional cheeses

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Blue Toma

Physical and organoleptic characteristics

Production

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 characteristic 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-bodied after a longer maturation period.

STRUCTURE: somewhat pliable.

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 rennet, a milk ferment produced at the dairy and spores of a particularly strong Penicillium strain. All processing steps are carried out exclusively by hand. The resulting 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 process continues for 2-5 months, until the cheese is ready 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.

Chemical properties per 100 gr Minimum dry extract

45 %

Maximum water content

55 %

Minimum fat in dry matter

40 %

Nutritional information per 100 gr Energy value

1.492 KJ - 360 Kcal

Protein

21.60 g

Total fats

30.40 g

of which saturated fats

15.80 g

Sugars

< 0.1 g

Carbohydrates

< 1.0 g

Fibre

< 0.5 g

Salt

1.30 %

Microbiological properties Listeria monocytogenes

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

8-9 kg

whole wheel small

4-5 kg

Absent in 25 g

Allergens and contaminants Milk and milk-derived substances. No other types of allergens.

The product complies with the legal limits for chemical contaminants.

Revision: 01 - 21/04/2016

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) 0321-616790 latteriadicameri@libero.it - www.latteriadicameri.it

Latteria di Cameri Since 1914 tradition and handicraft

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traditional cheeses

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Nivellina gorgonzola with mascarpone

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traditional cheeses

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Nivellina gorgonzola with mascarpone

Physical and organoleptic characteristics

Production

SHAPE: speciality cheese produced by alternating layers 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.

INGREDIENTS: Mascarpone 60% (cream, milk, citric 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 removed.

After that, blocks are formed by alternating 4 layers of Gorgonzola with layers of Mascarpone.

Upon request, it can also be made using piquant Gorgonzola.

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.

Nutritional information per 100 gr Energy value

1.651 KJ - 400 Kcal

Protein

12.10 g

Total fats

37.90 g

of which saturated fats

22.60 g

Sugars

< 0.1 g

Carbohydrates

0.3 g

Fibre

< 0.5 g

Salt

1.73 %

Sizes and packaging PRIMARY PACKAGING: 1 sheet of aluminium foil per portion.

SECONDARY PACKAGING: 1 polystyrene tray per portion.

Microbiological properties Listeria monocytogenes

Absent in 25 g

E. coli

100 ufc/g

Staphylococcal enterotoxin

Absent in 25 g

Allergens and contaminants

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.

Milk and milk-derived substances. No other types of allergens.

The product complies with the legal limits for chemical contaminants.

Revision: 01 - 21/04/2016

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) 0321-616790 latteriadicameri@libero.it - www.latteriadicameri.it

Latteria di Cameri Since 1914 tradition and handicraft

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speciality goatâ&#x20AC;&#x2122;s cheeses

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Verdalpe sweet and piquant blue veined goatâ&#x20AC;&#x2122;s cheese

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speciality goat’s cheeses

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Verdalpe sweet and piquant blue veined goat’s cheese

Physical and organoleptic characteristics

Production

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: 5.56.5 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.

INGREDIENTS: goat’s milk, salt, rennet.

PRODUCTION METHOD: Verdalpe cheese is made from whole goat’s milk supplied mainly by the member farms of the “Latteria Sociale Antigoriana” cooperative.

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 pinewood 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 optimum ageing period for this cheese is 55-65 days.

STORAGE CONDITIONS: during storage and transport, 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.

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

1.500 KJ - 362 Kcal

Protein

21.10 g

Total fats

30.81 g

of which saturated fats

18.44 g

Sugars

< 0.1 g

Carbohydrates

< 1.0 g

Fibre

< 0.5 g

Salt

1.62 %

Sizes and packaging Primary packaging in aluminium foil and Aropel paper (materials suitable for contact with food).

WHOLE ROUND

HALF

quarTER

6 kg

3 kgx2

EIGHTH

Microbiological properties Listeria monocytogenes

Absent in 25 g

Staphylococcal enterotoxin

Absent in 25 g

Allergens and contaminants Milk and milk-derived substances. No other types of allergens.

The product complies with the legal limits for chemical contaminants.

Large wheel CT. 12 kg

1.5 kgx4

Medium wheel CT. 6 kg

3 kgx2

Small wheel CT. 2F. x 4 kg

2 kgx2

Revision: 01 - 21/04/2016

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) 0321-616790 latteriadicameri@libero.it - www.latteriadicameri.it

Latteria di Cameri Since 1914 tradition and handicraft

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speciality goatâ&#x20AC;&#x2122;s cheeses

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Mattonella di capra Toma di capra - Blu di capra

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speciality goat’s cheeses

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Mattonella di capra - Toma di capra - Blu di capra

Mattonella di capra

Production

Physical and organoleptic characteristics

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% humidity. 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 transport, 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.

SHAPE: square DIMENSIONS: 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.

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

1.343 KJ - 324 Kcal

Protein

19.44 g

Total fats

27.36 g

of which saturated fats

16,59 g

Sugars

< 0.1 g

Carbohydrates

< 1.0 g

Fibre

< 0.5 g

Salt

1.82 %

Microbiological properties Listeria monocytogenes

Absent in 25 g

Allergens and contaminants Milk and milk-derived substances. No other types of allergens.

The product complies with the legal limits for chemical contaminants.

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 requested.

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 wheels 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 taste with the distinctive goat’s cheese tang.

Revision: 01 - 21/04/2016

Via per Novara 67 - 28062 Cameri (NO) - Italia - Tel (+39) 0321-518224 - Fax (+39) 0321-616790 latteriadicameri@libero.it - www.latteriadicameri.it