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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
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% |