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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
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% |