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    of La Formagella Valcavallina

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A cheese produced with mountain milk from the Cavallina Valley, it belongs to the half-cooked paste cheeses category. It has a cylindrical shape, diameter of 20 cm, whole cheese height of 4/6 cm and weighs about 1.8/2 kg.

The mild, aromatic paste is light in color, with slight holes. The cheese is very carefully seasoned in underground stores at controlled humidity. It is put on sale after careful fired marking which enhances its features.

  • Ingredients:

  • - Milk, salt and rennet

  • Ripening:

  • Average: 45 day
    Maximum: Seasoning on

Phsicochemical
characteristics:

  • Humidity(Tq):

  • 41,14%

  • Ashes:

  • 7,29%

  • Fat(S.S.):

  • 52,58%

  • Kcal:

  • 374,95

  • Protein(S.S.):

  • 40,94%

  • Kj:

  • 1154,85%

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