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A cheese produced with mountain milk from the upper Cavallina Valley, it belongs to the half-cooked paste cheeses category. It has a cylindrical shape, diameter of about 20 cm, whole cheese height of 6 cm and weighs about 2 kg.
The paste is soft, ivory yellow, with a very slight holes. The taste, mild on the palate, is highly recommended for preparing cold dishes.
Ingredients:
Milk, salt and rennet
Ripening:
Average: 45 day
Maximum: Seasoning on
Maximum: Seasoning on
Phsicochemical characteristics:
| Humidity(Tq): | 36,89% | Ashes: | 5,97% |
| Fat(S.S.): | 61,60% | Kcal: | 436,96 |
| Protein(S.S.): | 34,47% | Kj: | 1808,48% |