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“Washed” paste cheese produced using only mountain milk, mainly from Brown Alpine cows. The paste is white, soft, with a strong sweet flavour thanks to the high quality milk used to make it. Its aging takes place in cellars where there is a high humidity level and it lasts from 45 to 70 days.
Ingredients:
COW’S MILK, salt, rennet
Ripening:
Average: 45-70 day
Phsicochemical characteristics:
| Humidity(Tq): | 44,06% | Salt: | 2,09 g |
| Fat(S.S.): | 51,00% | Fat: | 28,69 g (saturated fat 14,54 g) |
| Protein: | 22,9 g | Kcal: | 352 |
| Carbohydrates: | 0,59 g (sugar 0 g) | Kj: | 1.461 |