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    of Saporone di Montagna


Cheese produced using full cream raw milk from Bergamo Valleys. It is characterized by a maturing lasting from four to eight months, its paste is elastic with holes more or less widespread. It has a cylindrical shape, a diameter of about 30/40 cm, a whole cheese height of 9 cm and a weight of 9/10 kg.

It is an excellent table cheese particularly suitable for the cooking of the famous polenta Taragna obtaining a clearly marked and pleasant flavour.

  • Ingredients:

  • - Milk, salt and rennet

  • Ripening:

  • From 4 months on


    From 8 to 24 months on


  • Humidity(Tq):

  • 34,71%

  • Ashes:

  • 10,19%

  • Fat(S.S.):

  • 51,07%

  • Kcal:

  • 406,74

  • Protein(S.S.):

  • 40,85%

  • Kj:

  • 1686,97%

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