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This cheese is produced with milk from mountain areas. It comes in a cylindrical form with a diameter of about 25 cm; the approximately 10-cm tall side surface is slightly rounded and scored. These forms weigh about 6.5 kg. The rind is a pale greyish colour, while the soft cheese is light yellow with a very sparse small holes. It has a rich and persistent flavour, characteristic of a cheese that is decidedly appealing and as refined as its bespoken label in heat-transferred gold on paper suggests.
Ingredients:
COW’S MILK, salt, rennet
Ripening:
Average: 45 day
Maximum: seasoning on
Phsicochemical characteristics:
| Humidity(Tq): | 41,00% | Salt: | 2,2 g |
| Fat(S.S.): | 51,90% | Fat: | 31 g (saturated fat 17 g) |
| Protein: | 23 g | Kcal: | 369,00 |
| Carbohydrates: | 0,5 g (sugar 0,5 g) | Kj: | 1538,00 |