A soft cheese of ancient origins, whose name comes from the valley near Bergamo where it was born and where it is still produced, hand-salted and aged in pine boxes. The use of organic milk helps to combine the traditional way of cheesemaking with an healthy living philosophy.
|TYPICAL NUTRITIONAL VALUES (in 100 g of product)|
|Energetic value (Kcal)||1246 kJ / 300 Kcal|
|Of which Saturates (g)||16,2 g|
|Carbohydrate (g)||2,1 g|
|Of which Sugars (g)||2,1 g|
|Protein (g)||16,9 g|
|Salt (g)||2,2 g|
Provincie di Bergamo, Brescia, Como, Cremona, Lecco, Lodi, Milano, Novara, Pavia, Treviso.
Organic pasteurized cow’s milk, salt, rennet.
Generally absent or presence of very small holes.
Sweet and intense in the aged product.
Thin and soft, pinkish in colour .
Soft and melty just under the rind, more consistent and crumbly in the center.
Minimum 35 days.
Pale yellow under the rind, whiter in the center.