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Mortarat rosemary brick

Product

On the upper surface of this type of ‘Mortaràt’ there are a number of perpendicular lateral cuts, 2-3 centimetres deep into which the rosemary is inserted to aromatise the cheese.

Organoleptic characteristics
Aspect and texture: semi-hard, ivory-yellow paste with a scattering of holes. The rind is coated with rosemary
Taste: delicate with a faint flavour of rosemary
Serving suggestions: full bodied not greatly aged, red wines. Grape chutney. Baguette type bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least one month
Production period: throughout theyear
Fats: 45 % F-Dm
Weight: 2-5 kg each
Size: base 15 x 20-25 cm, h. 10-15 cm
Producers: dairy working in the province of Biella