Its aspect and texture is soft, elastic, with yellow pastpresented with small pinholes.
The flavour is intense, piquant and dry with traces of hay.
Mostly used as a melting cheese in the Valtellina region.
Serving suggestions: Red wines. Blueberry jam. Rye bread. Valtellina ‘pizzoccheri’ and ‘sciatt’ (filled buckwheat pancakes)
Production method: artisan
Salting: dry / in brine
Ripening: at least 70 days
Fats: 45% M.F
Producers: Valtellina dairies
SIZE OF CHEESE PIECES
Please consider that when ordering pieces, the size of each piece can have a slight variation.
Since you will be paying per gram price, please consider that there may be minimal variation, usually of around 10-20 grams. If there are any larger modifications in grams we will contact you to advise you before shipping the product to you.