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Cheese
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A cheese produced with mountain milk from the Bergamo valleys. It belongs to the half-cooked paste cheese category. It is cylindrical, with a diameter of about 36/42 cm, whole cheese height of 9 cm and weighs 9/11 kg.
The paste is slightly firm, straw yellow, with widespread holes The taste is decidedly seasoned, which makes it ideal for polenta dishes or as a starter cut into cubes.
Ingredients:
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- Milk, salt and rennet
Seasoning:
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From 4 months on
Chemistries and
physical characteristics:
Humidity(Tq):
34,71%
Ashes:
10,19%
Fat(S.S.):
51,07%
Kcal:
406,74
Protein(S.S.):
40,85%
Kj:
1686,97%