The “Riccio” is a half-cooked paste cheese exclusively produced with mountain milk coming from the farmings in Val Cavallina, Alto Sebino and Valle Seriana.
Its rind is white with a light mould that gives the cheese an agreeable musk scent. Its shape is cylindrical with a diameter of about 12 cm and a weight varying from 450 to 600 gr.
Ingredients:
Milk, salt and rennet
Ripening:
From 30 to 90 days
Phsicochemical characteristics:
| Humidity(Tq): | 41,65% | Ashes: | 5,28% |
| Fat(S.S.): | 51,48% | Kcal: | 370 |
| Protein(S.S.): | 40,19% | Kj: | 1540,00% |