This is a widespread Italian cheese, with a process that resembles that of Fontina cheese. It presents itself in several regions especially in Piedmont and Lombardy.
Straw-coloured, semi-hard and compact with little holes, it’s the most basic table cheese. It can also be melted into sauces, thickly shredded over pasta or pizza, or pressed into a gooey grilled sandwich.
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|Country of Production||Italy|
Made from pasteurized whole cow milk.
Serving suggestions: It is sweet with a hit of milk and livestock. It goes well with white wines, marmalade, acacia honey. Other pairings are also fresh fruit or salami.
Production method: artisan and industrial
Ripening: at least 60 days
Fats: 45% M.F
Average size of the wheel/piece: between 2.5 kg - 2.6 kg
Producers: dairies in the Northern Italy