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Cheese
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The "Riccio" is a half-cooked paste cheese exclusively produced with mountain milk coming from the farmings in Val Cavallina, Alto Sebino and Valle Seriana.
Its rind is white with a light mould that gives the cheese an agreeable musk scent. Its shape is cylindrical with a diameter of about 12 cm and a weight varying from 450 to 600 gr.
Ingredients:
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- Milk, salt and rennet
Seasoning:
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From 30 to 90 days
Chemistries and
physical characteristics:
Humidity(Tq):
41.65%
Ashes:
5.28%
Fat(S.S.):
51.48%
Kcal:
370
Protein(S.S.):
40.19%
Kj:
1540.00%