Pink Moroterno義大利粉紅莫荷特諾硬質乳酪(辣根,甜菜,蜂蜜)

口感層次：大圓扁形，外皮淺麥黃色，象牙白的內芯有粉紅色如大理石般的紋路，有小細孔，質地緊緻，口感溫和，甜菜帶來天然的粉紅色與甜美的味道，鹹奶油的風味，散發果香味，後味有辣根帶來清新的草原氣息，後味有刺激感。適合居家下午茶、親友歡聚場合的乳酪板(cheese board) 享受的義大利田園賞味的經驗。

賞味方式：將乳酪置放於常溫30分鐘，讓乳酪釋放應有的獨特風味。乳酪盤cheese board搭配全麥麵包、蘇打餅乾、堅果或水果(西洋梨/青蘋果)就很美味。適合入菜料理如生菜沙拉、三明治、漢堡、法式焗烤、塔(tarts)或義大利麵等料理。適合搭配果香馥郁的氣泡酒、白葡萄酒、粉紅酒、紅葡萄酒，讓賞味經驗更臻完美。

保存方法：請低溫2°C ~6 °C冷藏。開封後，吃多少切多少，剩餘乳酪尚未食用的部分，請1.用保鮮膜或防油紙包妥，2.再放置於保鮮盒冷藏，雙重保護避免降低口感影響風味或是水氣潮濕造成腐壞。

PINK MOROTERNO.

The Moroternos were born out of long discussions with the Moro family. Sergio, the father, has always been a cheesemaker. He loves using new techniques to develop original, tasty recipes. In his cheese shop in Oderzo, Italy, he can offer his latest creations to his most loyal customers and find out what they think. That’s how he continues to perfect his craft on a daily basis. The idea took shape when Sergio and Vincent Christophe, Master Cheesemakers, realised that they were offering a lot of different blue cheeses (both plain and flavoured). They thought, why not use these flavouring techniques for other products? So Sergio suggested using his own cow’s milk creations, which were ripening quietly in his cellar, to test their theories. But a challenge arose in the form of a question: what flavourings should they choose? Vincent immediately suggested truffles, which always go wonderfully with cow’s milk. Susanna, Sergio’s wife, suggested combining the strength of horseradish, the sweetness of honey, and the colour of beetroot. Giovanni, Sergio and Susanna’s son, proposed a tangier version with mustard. And so these three versions were born: Moroterno al Tartufo, Moroterno alla Mostarda, and Pink Moroterno. Horseradish is paired with honey and beetroot to form Pink Moroterno.