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A cheese produced with mountain milk from the Cavallina Valley and upper Sebino, it belongs to the half-cooked paste cheeses category. It stands out for its triangular shape, weighs about 1.7 kg, its paste is white/yellowish, with very rare holes.
Mild and light to taste, it combines perfectly with delicate, refined dishes.
Ingredients:
Milk, salt and rennet
Ripening:
Average: 45 day
Maximum: Seasoning on
Maximum: Seasoning on
Phsicochemical characteristics:
| Humidity(Tq): | 36,52% | Ashes: | 9,37% |
| Fat(S.S.): | 52,00% | Kcal: | 401,50 |
| Protein(S.S.): | 39,00% | Kj: | 1164,00% |