Credit - Planet service - www.plservice.com
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The produced with mountain cow milk of Bergamo's valleys cheese belongs to semi-cooked paste cheese category. It is a cylindrical whole cheese, with a diameter of about 36-42 cm, a high of 9 cm and a weight of 10-12 kilos. The textures is elastic, yellow straw-coloured and diffused homogeneous ocelled.

Try a piece of this cheese and you will appreciate the old mountain tastes and smells. It is a very good table cheese and goes very well with polenta.

  • Ingredients:

  • - Milk, salt and rennet

  • Ripening:

  • Average: 45 day
    Maximum: Seasoning on

Phsicochemical
characteristics:

  • Humidity(Tq):

  • 39,39%

  • Ashes:

  • 8,61%

  • Fat(S.S.):

  • 51,23%

  • Kcal:

  • 378,89

  • Protein(S.S.):

  • 41,02%

  • Kj:

  • 1571,47%