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Truffle Riccio
The “Truffle Riccio” is a half-cooked paste cheese exclusively produced with the milk originating from the mountainous areas of Val Cavallina, Alto Sebino and Valle Seriana. Its straw-yellow coloured rind presents numerous dark streaks due to the pieces of truffle mixed with the cheese paste during preparation.
The “Truffle Riccio” is commonly known for being suitable for grating on pasta and rice dishes, as it gives them a delightful and distinct truffle aroma. Its shape is cylindrical, with a diameter of about 12 cm and a weight varying from 450 to 600 g.
Chili Riccio
The “Chili Riccio” is a half-cooked paste cheese exclusively produced with mountain milk coming from dairy farms in Val Cavallina, Alto Sebino and Valle Seriana. Its straw-yellow coloured rind presents numerous red streaks due to the pieces of chili mixed with the cheese paste during preparation.
Its sharp and spicy flavour can be appreciated both when consumed directly and when sliced into small cubes and eaten with salad. Its shape is cylindrical with a diameter of about 12 cm and a weight varying from 450 to 60 0g.
Ingredients:
Milk, salt, rennet truffle compound 1-2%
Chili Riccio
Milk, salt, rennet chili compound 1%
Ripening:
From 10 to 90 days
phsicochemical characteristics:
| Humidity(Tq): | 41,65% | Ashes: | 5,28% |
| Fat(S.S.): | 51,48% | Kcal: | 370,00 |
| Proteins(S.S.): | 40,19% | Kj: | 1540,00% |