“LA MORA” – The Brunette raw cow’s milk with red fruits
Blinking the success of Castana, also Mora obtained its first recognition even before it was put on the market, that is, the first form made for trial in 2018 was entered in the national competition “CRUDI IN ITALIA” (which covers all cheeses made with raw milk) achieving the special mention for its balance.
As usual, after La Castana, we decided to propose the Mora (and soon will come the Blonde …) comes from the fact that refining in the sambuca with syrup of berries and blackberries, acquires this dark red color, precisely blackberry. Its complete refinement then consists in adding, in addition to the sambuca, berries, tellicherry pepper, star anise and ginger for the aromatic part.
It has a compact and soft structure, moist and at the same time crumbly on the inside, it creates a bit of difficulty in cutting as it will always have to be served with a little red fruit and possibly the outside or under the crust that has come more into contact with the elder and spices.
A cheese with balanced flavours and complex aromas, but at the same time well identifiable. The paste is very savoury, with lactic, animal and vegetable sensations. The only negative note, or at least let’s call it the only defect, is that eating red fruits, the seeds contained in the currants and blackberries remain slightly annoying.
A cheese to be enjoyed without a doubt at the end of a meal, if you like, instead of a dessert, with a fine dessert wine to accompany it.
We like to call it also a cheese for meditation, given its pleasantness, even for an after-dinner, can also hold up spirits.
It has no crust so you can eat everything, indeed it must be used the care to taste a piece inside and outside.
Ingredients: Raw cow’s milk, milk enzymes, rennet, salt, penicillium roqueforti, berries in glucose syrup, elderberry, tellicherry pepper, star anise, ginger.
Size: about 3.0 kg.
Packaging: shape wrapped in aluminised paper.
Duration of the packaged product: 30 days.
ALLERGENS: MILK and MILK proteins.
Shape: cylindrical with flat faces and straight heel and slightly rounded edge;
External appearance: it has no rind, there are berries on both sides and it is completely covered with this water which gives it a purple/dark/red-brown colour;
Internal appearance: the paste is soft, moist, tends to break during cutting, especially if a suitable knife is not used, the colour varies from ivory white to pale straw yellow, but also purple where it is deposited, the marbling of various colours, from blue to green to grey, with an even and regular distribution of the moulds;
Odour: at first alcoholic-acidic, fruity with red fruits, spicy with aniseed, animal of the stable, followed by the vegetable with porcini mushroom and hints of undergrowth;
Taste: high flavour, medium low sweetness, medium high acidity, obviously eating together the red fruits. Very persistent.
Availability: very limited.
Food pairings: we absolutely recommend it as an end of meal cheese, for dessert or meditation.
Oenological pairings: Any sweet dessert wine, but also some super alcoholic.
MEDIUM NUTRITIONAL VALUES per 100 gr of product:
- Energy value kcal 406
- Energy value KJ 1679
- Fats 35,35 gr
of which saturated fatty acids 24,1 gr
- Carbohydrates 0,83 gr
of which sugars 0,83 gr
- Protein 21,03 gr
- Salt 3,08 gr
Unit of measurement
Type of packaging
Wrapped form with foil + vacuum
Weight per pack
About 3 Kg
In the refrigerator from 0°C to +4°C
Means of transport
Refrigerated from 0°C to +4°C
Product life with sealed packaging