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cheese produced with mountain milk from the Cavallina Valley, it belongs to the half-cooked paste cheeses category. It has a cylindrical shape, diameter of 12 cm, whole cheese height of 4/6 cm and weighs about 400/600 grams.
The mild, aromatic paste is light in color, with slight holes, the shiny crust is slightly dark. The cheese is very carefully seasoned in underground stores at controlled humidity. It is put on sale after careful fired marking which enhances its features.
Ingredients:
Milk, salt and rennet
Ripening:
Average: 45 day
Maximum: Seasoning on
Maximum: Seasoning on
Phsicochemical characteristics:
| Humidity(Tq): | 41,14% | Ashes: | 7,29% |
| Fat(S.S.): | 52,58% | Kcal: | 347,95 |
| Protein(S.S.): | 40,94% | Kj: | 1554,85% |