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cheese produced with mountain milk from the pastures of the Cavallina Valley, it belongs to the half-cooked paste cheeses category. Its square shape of about 19 cm, with concave sides is characteristic. Its whole cheese height is 5 cm, and it weighs about 2 kg.

paste is soft white/yellowish, with very rare holes. The crust is light colored and dry. Its normally mild taste becomes markedly aromatic and pleasant with longer seasoning.

  • Ingredients:

  • - Milk, salt and rennet

  • Ripening:

  • Average: 45 day
    Maximum: Seasoning on

Phsicochemical
characteristics:

  • Humidity(Tq):

  • 38,88%

  • Ashes:

  • 5,79%

  • Fat(S.S.):

  • 60,42%

  • Kcal:

  • 416,37

  • Protein(S.S.):

  • 34,35%

  • Kj:

  • 1723,41%

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