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A cheese produced with mountain milk from the Bergamo valleys. It belongs to the half-cooked paste cheese category. It is cylindrical, with a diameter of about 36/42 cm, whole cheese height of 9 cm and weighs 9/11 kg.
The paste is slightly firm, straw yellow, with widespread holes The taste is decidedly seasoned, which makes it ideal for polenta dishes or as a starter cut into cubes.
Ingredients:
Milk, salt and rennet
Ripening:
From 4 months on
Phsicochemical characteristics:
| Humidity(Tq): | 37,71% | Ashes: | 10,19% |
| Fat(S.S.): | 51,07% | Kcal: | 406,74 |
| Protein(S.S.): | 40,85% | Kj: | 1686,97% |