Italico Teodolinda
![](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_917,h_675/https://www.arrigoniformaggi.it/wp-content/uploads/2017/10/italico_teodolinda-917x675.jpg)
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 |
FEATURES
![zona_prod_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/zona_prod_img.jpg)
Production zone
Lombardia.
![periodo_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/periodo_img.jpg)
Production period
All year
![ingredienti_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/ingredienti_img.jpg)
Ingredients
Cow’s milk, salt, rennet.
![sapore_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/sapore_img.jpg)
Flavor
Intense.
![crosta_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/crosta_img.jpg)
Rind
Thin, soft and reddish-yellow colored.
![pasta_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/pasta_img.jpg)
Consistency
Soft, compact but creamy in the centre.
![stagionatura_img](https://sp-ao.shortpixel.ai/client/to_webp,q_glossy,ret_img,w_193,h_192/https://www.arrigoniformaggi.it/wp-content/uploads/2017/09/stagionatura_img.jpg)
Ageing
30 days approx.