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Cheese produced using full cream raw milk from Bergamo Valleys. It is characterized by a maturing lasting from four to eight months, its paste is elastic with holes more or less widespread. It has a cylindrical shape, a diameter of about 30/40 cm, a whole cheese height of 9 cm and a weight of 9/10 kg.
It is an excellent table cheese particularly suitable for the cooking of the famous polenta Taragna obtaining a clearly marked and pleasant flavour.
Ingredients:
Milk, salt and rennet
Ripening:
From 4 months on
Riserva
From 8 to 24 months on
Phsicochemical characteristics:
| Humidity(Tq): | 37,71% | Ashes: | 10,19% |
| Fat(S.S.): | 51,07% | Kcal: | 406,74 |
| Protein(S.S.): | 40,85% | Kj: | 1686,97% |