Camembert, Taleggio, Gorgonzola della Valle Bedretto e il tutto rigorosamente vegano, quindi senza latte, e con gli anacardi come materia prima. A produrli sono Mauro Oliani e Andrea Palazzini, ristoratori allo “Stella Alpina” di Ronco.
I due hanno trovato la formula per la stagionatura dei formaggi vegani dopo una lunga ricerca. “Siamo tra i primi al mondo a produrre formaggio vegano”, dichiarano orgogliosi. Dalla loro cantina escono circa 200 pezzi al mese e i due sono convinti che il loro prodotto è destinato ad avere successo anche in Svizzera, notoriamente la patria del formaggio.
Maggiori dettagli nel video.
ATS/CSI/SP
Ecco il formaggio. Ticinese e... vegano!
RSI Ticino e Grigioni 30.07.2018, 20:31
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