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.
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.
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 |
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.