Soft cheese whose name was introduced for the first time in 1941, with a Ministerial decree.
The intention was to bring consistency to the many commercial definitions of all the similar cheeses present nationwide.
Italico Teodolinda
| TYPICAL NUTRITIONAL VALUES (in 100 g of product) | |
|---|---|
| Energetic value (Kcal) | 1246 kJ / 300 Kcal |
| Fat(g) | 24,9 g |
| 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 |
FEATURES
Production zone
Lombardia.
Production period
All year
Ingredients
Cow’s milk, salt, rennet.
Flavor
Intense.
Rind
Thin, soft and reddish-yellow colored.
Consistency
Soft, compact but creamy in the centre.
Ageing
30 days approx.
SIZES
2,2 Kg.
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