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Cheese
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A cheese produced with mountain milk from the upper Cavallina Valley, it belongs to the halfcooked paste cheeses category. It has a cylindrical shape, diameter of about 20 cm, whole cheese height of 6 cm and weighs about 2 kg.
The paste is soft, ivory yellow, with a very slight holes. The taste, mild on the palate, is highly recommended for preparing cold dishes.
Ingredients:
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- Milk, salt and rennet
Seasoning:
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Average: 45 day
Maximum: Seasoning on
Chemistries and
physical characteristics:
Humidity(Tq):
36,89%
Ashes:
5,97%
Fat(S.S.):
61,60%
Kcal:
436,96
Protein(S.S.):
34,47%
Kj:
1808,48%