Credit - Planet service - www.plservice.com

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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

  • Seasoning:

  • Average: 45 day
    Maximum: Seasoning on

Chemistries and
physical characteristics:

  • Humidity(Tq):

  • 36,52%

  • Ashes:

  • 9,37%

  • Fat(S.S.):

  • 52,00%

  • Kcal:

  • 401,50

  • Protein(S.S.):

  • 39,00%

  • Kj:

  • 1164,00%