Cheese - Rochetta
DESCRIPTION
This soft-ripened, mixed milk is truly unique among Italian cheeses.Ā It uses a longer, lower temperature type of pasteurization called thermalization.Ā This "burns" the milk less and allows more of its natural flavor to shine through.Ā The exterior is covered by a geotricum rind that almost looks "brainy" in shape much like with a French La Bonde d'Antan.
Ā
ORIGIN
Italy
Ā
MILK TYPE
Cow, sheep and goat
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Gouda 5 Year and Appenzeller
- By Origin - Parmesan Reggiano and Taleggio
- Pairings - truffle honey, crackers and Castelvetrano green olives.
Ā
SUBSTITUTES
Ā
INGREDIENTS
Pasteurized cow milk, pasteurized sheep milk, pasteurized goat milk, salt, rennet, culture
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Cheese - Rochetta
Cheese - Rochetta
DESCRIPTION
This soft-ripened, mixed milk is truly unique among Italian cheeses.Ā It uses a longer, lower temperature type of pasteurization called thermalization.Ā This "burns" the milk less and allows more of its natural flavor to shine through.Ā The exterior is covered by a geotricum rind that almost looks "brainy" in shape much like with a French La Bonde d'Antan.
Ā
ORIGIN
Italy
Ā
MILK TYPE
Cow, sheep and goat
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Gouda 5 Year and Appenzeller
- By Origin - Parmesan Reggiano and Taleggio
- Pairings - truffle honey, crackers and Castelvetrano green olives.
Ā
SUBSTITUTES
Ā
INGREDIENTS
Pasteurized cow milk, pasteurized sheep milk, pasteurized goat milk, salt, rennet, culture
Product Information
Product Information
Shipping & Returns
Shipping & Returns
Description
DESCRIPTION
This soft-ripened, mixed milk is truly unique among Italian cheeses.Ā It uses a longer, lower temperature type of pasteurization called thermalization.Ā This "burns" the milk less and allows more of its natural flavor to shine through.Ā The exterior is covered by a geotricum rind that almost looks "brainy" in shape much like with a French La Bonde d'Antan.
Ā
ORIGIN
Italy
Ā
MILK TYPE
Cow, sheep and goat
Ā
RAW MILK OR PASTEURIZED?
Pasteurized
Ā
STORAGE TIPS
Refrigerate preferably in its own drawer close to where most of the produce is kept.Ā After each time that you slice the cheese, re-wrap it with fresh plastic wrap to extend the shelf life.Ā While some chefs will freeze a slice of blue and then grate it over a salad before serving, Chef's Mandala doesn't recommend freezing cheeses in general.
Ā
PEOPLE WHO PURCHASED THIS ALSO PURCHASED
- Cheese Plate
- By Cheese Type - Gouda 5 Year and Appenzeller
- By Origin - Parmesan Reggiano and Taleggio
- Pairings - truffle honey, crackers and Castelvetrano green olives.
Ā
SUBSTITUTES
Ā
INGREDIENTS
Pasteurized cow milk, pasteurized sheep milk, pasteurized goat milk, salt, rennet, culture
