Vacca Nera – Black Cow cheese
Half-cooked paste cheese
Features Cheese
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The “Black cow” is a semi-cooked paste cheese, it is produced only with mountain milk. During its aging, in basement storage rooms, its paste acquires a few holes and a distinctive aromatic flavour. It has got a unique black rind, it is sold after an aging that can vary from 30 to 70 days.
Ingredients:
COW’S MILK, salt, rennet
Ripening:
Average: 30 day
Maximum: seasoning on
Phsicochemical characteristics:
| Humidity(Tq): | 39,48% | Salt: | 2,2 g |
| Fat(S.S.): | 51,42% | Fat: | 31 g (saturated fat 17 g) |
| Protein: | 25 g | Kcal: | 383,27 |
| Carbohydrates: | 0,6 g (sugar 0,4 g) | Kj: | 1590,55 |