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Cheese produced using raw milk coming exclusively from the mountain. It belongs to the halfcooked paste cheese category. Its shape is cylindrical with a diameter of about 34/40 cm, a whole cheese height of 8/9 cm and a weight of 9/11 kg.
Its paste is elastic straw- yellow coloured with enough large holes widespread. Thanks to its pleasant and very aromatic taste this cheese is suitable both as table cheese and for cooking, it is also very suitable eaten together with polenta.
Ingredients:
Milk, salt and rennet
Ripening:
From 4 to 6 months on
Phsicochemical characteristics:
| Humidity(Tq): | 35,20% | Ashes: | 10,10% |
| Fat(S.S.): | 51,50% | Kcal: | 406,50 |
| Protein(S.S.): | 41,00% | Kj: | 1687,00% |