CINQUE ERBE CIALANCIA
Cinque Erbe Cialancia, 100% raw alpine cow's milk - Limited Production!!
*Price includes delivery from Alps to pick-up point in Finland.
CINQUE ERBE CIALACIA IS HARD AND THE GREAT SPICY CHEESE FROM CASTELMAGNO ALPS, WHERE COWS PASTURE IN THE MIDDLE OF WILD AND GREEN ALPINE NATURE.
This amazing complex alpien herb cheese is made exclusively from 100% Alpine cow's raw milk.
Alpine cows pasture around Castelmagno Alps (1200-2400m), which has a spectacular wild nature with rich and strong alpine flora. The pasturing area and microflora of maturing caves determine the final taste and structure - creamy and mild, at the same time with complex character with a hints of herbs and grass.
NATURAL AND PURE
The raw milk cheese is alive, it maintains all of its original nutritional properties: nutrients, vitamins, provitamins, enzymes and probiotic bacteria. The animals feed only on fresh Alpine grass, flowers, herbs and hay, making their milk rich in Omega-3.
All Alpine cheeses are 100% natural and pure, without any additives and preservatives. The animals pasture in high altitudes between 1200-2400 m above sea level. The ancient breeds provide A2 type superior milk.
Cialancia means avalanche and usually used to distinguish the most inaccessible and steep areas and villages. Cialancia is one of the highest villages, 1500 meters above sea level. The ancient stone houses seem to cling steep slope from where they look at the landscape.
In the past, in each of those houses there was the stable, the crutin, with the "stagere", the wooden shelves on which the cheese rested.
Although Cialancia is almost uninhabited, the state of conservation of the houses is almost perfect. Cheeses rest in of those crutins, because only the mountain air and microbiome and those ancient stones can give them the scents of the past.
Alpine cheeses and antique cheese making are an essential part of keeping alpine villages alive.
HOW TO PRESERVE?
Raw milk cheeses are alive. The maturing process continues in your fridge therefore alive cheeses should be preserved so that it could breathe. Remove the food film and keep the cheese in food paper as loosely as possible, so that the air can go through. Do not use any closed boxes. Shelf life: 1-3 months.