Bottega Rotolo » Products

Pecorino Toscano Stagionato PDO

Bottega Rotolo — Tue, 31 Dec 2013 14:30:00 +0000

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Vivaldi Asiago PDO

Bottega Rotolo — Tue, 31 Dec 2013 14:30:00 +0000

One of the most famous cheese from the Veneto region.

Asiago has a firm pale straw-yellow paste with tiny ‘eyes’ or holes.

It has aromas of yoghurt and butter as well as a sweet, mild and lightly tangy flavour.

Style: Semi-hard
Milk: Pasturised cow
Rennet: Animal
Fat: 30%
Size: 12kg wheel
Affinage: 2 months
Origin: Veneto, Italy

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Vivaldi Duetto Mascarpone & Gorgonzola

Bottega Rotolo — Tue, 14 Feb 2017 12:02:13 +0000

A cheese speciality created to meet the requirements of the most demanding consumers, it consists of a soft and creamy paste where layers of Mild Gorgonzola PDO alternate with layers of Mascarpone; in general, there is more of the latter, representing about 60% of the final product. The production is exclusively industrial, where the workplace and the machinery are subjected to checks and tests on a daily basis to ensure that the hygiene and health conditions laid down by the Ministry of Health are respected.
Gorgonzola and Mascarpone is particularly appreciated for its capacity to combine in a single product the harmony between the strong flavour of Gorgonzola and the mild flavour of Mascarpone. Mainly eaten as a table cheese, it can also be used, in particular by foreign chefs, to make Gorgonzola sauces to accompany meat and many other dishes.

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Vivaldi Fontina PDO

Bottega Rotolo — Tue, 31 Dec 2013 14:30:00 +0000

This cheese is exclusively made in Valle d’Aosta with the cheese being made no more than two hours from milking.

It is seasoned with salt and rotated for three months before being aged in caves to give the cheese an orange- brown rind. The flavour is mild with hints of mushroom, herbs and is most suited to melting.

Style: Semi-hard
Milk: Pasturised cow
Rennet: Calf
Fat: 45%
Size: 8kg
Affinage: 3 months
Origin: Valle d’Aosta, Italy

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Vivaldi Gorgonzola Dolce PDO

Bottega Rotolo — Tue, 31 Dec 2013 14:30:00 +0000

Gorgonzola Dolce is aged for 2-3 months. The shorter ageing period gives the cheese a mild and sweet flavour.

With a 50% fat content the cheese is a lot softer than piccante version and in some cases spreadable.

Style: Blue mould
Milk: Pasturised cow
Rennet: Animal
Fat: 50%
Size: 12kg
Affinage: 2 months
Origin: Lombardy, Italy
Mould: Penicillium Glaucum

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Vivaldi Gorgonzola Piccante PDO

Bottega Rotolo — Tue, 31 Dec 2013 14:30:00 +0000

Gorgonzola Piccante has been made since 879 AD.

The Wheels are aged for 3-4 months at a low temperature at which time metal rods are inserted to create air channels which allows the blue mould to spread. Due to the ageing the cheese is firm, moist but also has a sweet yet sharp taste.

Style: Blue mould
Milk: Pasturised cow
Rennet: Animal
Fat: 48%
Size: 12kg
Affinage: 3 months
Origin: Lombardy, Italy
Mould: Penicillium Glaucum

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Vivaldi Mascarpone 500g

Bottega Rotolo — Tue, 14 Feb 2017 00:21:24 +0000

Its production, characteristic of the tradition of Lodi, Como and Lecco, is still concentrated in Lombardy. In the traditional production process, the top cream obtained from the milk by surfacing or centrifugation, is heated in a bain-marie to 90° C. The addition of an acid coagulant caused the formation of a coagulated cream in a few minutes which was then decanted on to muslin laid in moulds to help drain off the whey. The first phase of draining was completed after about 8 hours and the muslin containing the Mascarpone was wrapped up to form bundles which were transferred into a cool place and finally hung up to complete the separation of the whey.

After about 24-48 hours, the Mascarpone became “detached” from the muslin and was ready to be packaged or, more traditionally, sold loose. Today, the need to have Mascarpone all year round and to increase its storability so that it can be sold outside its area of origin as well, has made it necessary to introduce a series of modifications to the production method with, as one of the aims, respecting the regulations on storage. In the first place, the milk cream must be treated thermally at 121° C for 20 minutes and only subsequently the coagulation is induced by using acid coagulating agents. The product that is obtained is then concentrated through techniques of ultra-filtration which, as well as accelerating the time required to drain off the whey and allow the hot packaging of the Mascarpone, reduces to zero the classic risks of microbial contamination of the product during the draining phase and cold packaging.

Mascarpone is an even, consistent white cream, which is well blended and with a typically buttery flavour. It must be kept in the refrigerator but never at temperatures below 0° C, in order to avoid breaking up the water-fat emulsion.

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Vivaldi Mozzarella di Bufala Campana PDO 125g

Bottega Rotolo — Tue, 29 Apr 2014 08:26:06 +0000

Genuine fresh Italian Buffalo Mozzarella from Campania region, air freighted straight out of Italy every 3 weeks.

It is slightly stringy and has a delicate texture, It is wonderful fresh, in a Caprese salad (mozzarella, tomatoes, basil and olive oil), and the perfect cheese for pizza.

Milk: Buffalo 
Colour: porcelain white
Shape : Spheroidal
Smell: sweet from lactic acid fermentation
Surface: Smooth and glossy 
Flavour : Lactic
Rind: Thin

Size: 125g ball

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Vivaldi Stracchino 250g

Bottega Rotolo — Tue, 21 Feb 2017 01:23:38 +0000

This cheese has a mild and slightly acid flavour and with a slight bitter aftertaste; its consistency is soft, spreadable and melting in the mouth.
It is normally eaten as is to better appreciate its flavour and freshness, but there are countless recipes for first and second courses in which it appears.

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Vivaldi Taleggio PDO

Bottega Rotolo — Tue, 31 Dec 2013 14:30:00 +0000

Taleggio is a semi-soft washed rind cheese from the Valtaleggio region in northern Italy, near Lombardy.

This cows milk cheese is rectangular in shape and has a thin, soft pink rind with light grey-green mould. It has a strong but pleasant aroma, and is soft and smooth in texture. The flavour is mild and sweet, slightly acidic, with a fruity finish.

Style: Washed rind
Milk: Pasturised cow
Rennet: Animal
Fat: 48%
Size: 2kg
Affinage: 8 weeks
Origin: Lombardy, Italy

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