Brie with Chives "Fiocco della Tuscia"

Soft texture and sweet bloomy crust, refined with chives — cow's milk from the province of Viterbo

Creamy as a cloud, scented of meadows: Tuscia meets France

Chiodetti's Tuscia Bow

The name says it all: a flake, for its pure softness and the delicate way it melts in the mouth. Fiocco della Tuscia is a soft cheese made exclusively with fresh milk collected in the province of Viterbo and surrounding areas, characterized by the typical surface bloom that makes it similar to French Brie. After approximately twenty days of aging, once it has reached the right level of ripeness, it is refined with chives sprinkled on the rind: a touch that lends a fresh, slightly sharp, and vegetal note, perfectly balanced with the buttery sweetness of the cheese. A signature cheese that bears the signature of a master cheesemaker who has made research his profession.
 
 
 

The roots of this cheese are sunk in the noblest mold in the world

Behind the white, velvety rind of soft cheeses lies a microorganism with an almost poetic name: Penicillium candidum, the noble mold that covers the surface and works from the outside in, gradually softening the cheese and developing aromas of mushroom, butter, and hazelnut. It's a technique born in medieval Île-de-France, where monks from the Brie region perfected a cheese destined to become legendary: it's said that at the Congress of Vienna in 1815, between one negotiation and another, European diplomats elected it "king of cheeses." Bringing that technique to the Tuscia area of ​​Viterbo, a land of shepherds and caciotta cheeses, and refining it with chives from local gardens, means doing exactly what the Chiodetti believe in: using tradition—even that of others—as a repository of knowledge to build new achievements.
 
 
 

Choosing Fiocco della Tuscia means taking care of yourself

With 18,92 g of protein and 387 mg of calcium per 100 g, this cheese is a remarkable source of essential nutrients for bones, muscles, and teeth, in a surprisingly balanced profile: fat is limited to 17,9 g, a low amount compared to many soft cheeses, and carbohydrates are virtually nonexistent, with just 0,1 g of sugar. Its short maturation and the action of lactic acid bacteria make it easily digestible, while chives—a close relative of garlic and onion—provide a dose of vitamins A and C and sulfur compounds with recognized beneficial properties. A truly nourishing pleasure.
 
 
 

How to Best Use: Fiocco della Tuscia

• NATURAL, THE PROTAGONIST OF THE BOARD: serve it at room temperature, never cold, with Organic Pecans in Shell and a teaspoon of Organic Red Onion Mustard or Fig Compote: the sweetness enhances the bloomy crust, the chives do the rest.
• MELTED ON BAKED POTATOES AND VEGETABLES: The soft dough melts perfectly — try it on Organic Leonessa Potatoes Roasted, or au gratin on a pan of seasonal vegetables: just a few minutes under the grill are enough for an irresistible dish.
• IN GOURMET SANDWICHES AND CANAPESE: spread it on hot croutons with Raw Mountain Ham from Tuscia, or fill a sandwich with Shiitake Cream and a few leaves of Rucola: the creaminess binds every ingredient.

The Producer: Chiodetti

Chiodetti is a family of cheesemakers from the Tuscia area of ​​Viterbo, descended from shepherds from Abruzzo who arrived here during the transhumance. Master cheesemaker Gianni Chiodetti personally selects and blends enzymes and ferments to create new types of cheese, believing that tradition is a wealth of knowledge from which to build new achievements. Chiodetti cheeses are featured on the menus of prestigious restaurants in central Italy.
 
 
 

Ingredients

Pasteurized cow's milk, salt, rennet, lactic ferments, chives on the rind.
Origin of milk: Italy — province of Viterbo and surrounding areas.
Maturing: approximately 20 days.

Allergens: MILK and MILK-based products.
 
 
 

Nutritional Values ​​(average values ​​per 100g of product)

• Energy: 985 kJ / 237 kcal
• Fat: 17,9 g
• of which saturated: 10,8 g
• Carbohydrates: 0,1 g
• of which sugars: 0,1 g
• Protein: 18,92 g
• Salt: 1,25 g
• Calcium: 0,387 g

Food container

Store in the refrigerator between 0 and 4°C, wrapped in its paper or in a ventilated container: the bloomy rind is alive and needs to breathe. Remove from the refrigerator at least 30-60 minutes before serving, because only at room temperature does the cheese reach the perfect creaminess and release all its aromas. As the days pass, the cheese continues to mature naturally, making the center increasingly soft and the flavor more intense.
 
 
 

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