The low temperatures of the winter season and the abundance of fat in the milk due to its seasonal characteristics, meant that during the colder months lean cheeses were produced using skimmed milk, which did not contain any cream for butter production. This is what normally happened in the past according to country traditions, except in certain special periods during the winter season. In fact, just before the Christmas festivities, farming families produced a little cheese with full-fat milk, not skimmed, both to provide themselves with a really special product at that time of year and also because the milk produced was particularly rich and the low temperatures allowed for an optimal maturation and conservation of such an unusual cheese, also in its production. (The rennet was cut thicker, the size of a walnut and was cooked slightly less than usual to obtain a softer cheese, whose conservation was at its best only during the harshest winter months of the year).
Thus was obtained the “angel’s” or “angelic” cheese and its name derived, not only from its production being in proximity to the religious celebrations but also its appearance of purity, thanks to its soft covering with a layer of very soft white mould. In fact, the latter would only develop at low temperatures, as opposed to the cheese produced in hotter periods which developed the normal brown mould. Nowadays of course production is no longer limited to the Christmas period but the care, passion and love for this product have remained intact.
Angelico del Grappa is now a cheese which stands out from the others at the deli counter: its pure soft white appearance makes it unmistakable among other typical cheeses. In modern production the milk used is enriched by the addition of fine white moulds, in order to grant not only its distinctive sweet and harmonious taste but to give it its unique white ‘coating’ which makes it stand out.
Such a pure and delicate cheese could not bear any other name but one with a celestial reference, angelic to be precise...
Table cheese with soft texture and crust with a velvety white finish typical of the Mount Grappa region.
Cow’s milk, salt, rennet. The addition of white moulds (penicillium candidum) during the production process gives the product its distintive characteristics. Non edible rind.
White cheese, homogenous with light holes. The rind is covered in a natural white velvety layer.
Sweet and delicate, evokes the real taste of milk.
Typical cheese whose maturation can be prolonged for up to 60 days.
Cylindrical form with flat sides of diameter 32 cm and height 8 cm. Weight between 4 and 5 kg.
Specifications and nutritional information
Water content 40% approx
Fat content total 33% approx
Fat content dry 55% approx
Protein 22% approx
Calorie content 377 Kcal
Staphylococcus aureus <1.000 ufc/g
Escherichia Coli <1.000 ufc/g
Listeria Monocytogenes Absent in 25 g
Salmonella PP Absent in 25 g
Conservation and storage
In cold store at a temperature between +4° and +12° C.
Must be transported at a temperature between +4° and +12° C.
Paper wrapped loose forms: three layers of six forms.
Boxed: seven layers of six forms.