Fior d'Arancio Half Pound
Blue Cheese Cow's Milk Pasteurized Moro Latteria di Moro Sergio Italy Young cow’s milk cheese, places it in barrels, and then bathes it in Fior d’Arancio DOCG (a sweet wine produced with Moscato grapes grown in volcanic soil) for about 30 days. It is then left to finish aging on wooden planks. The wine helps the cheese develop aromas of stone fruits, honey, and orange blossom, all encased in a lush, full flavored paste.
The history of Moro Latteria began in 1930 in Oderzo, Italy, when Luigi Moro, the grandfather of the current owner, Sergio Moro, established a cooperative for collecting milk from local farmers to supply fresh milk to families in the region. After World War I, the company shifted focus from just collecting milk to producing cheese. In the early 1980s, Sergio Moro revitalized traditional cheese aging techniques that were common among local farmers and shepherds. Sergio emphasized authenticity and quality, incorporating flavoring ingredients either on the rind or within the cheese itself, such as truffles, saffron, and various herbs.