A young Italian inspired cheese with a mild flavour and melting characteristics. Originally an Italian cheese from the alps, It is made from cow’s milk and matured from 3-4 months. It is made from fresh milk obtained from milking once rather than multiple times. The wheel achieved after the production of this cheese is around 4-6 kilos. After salting in brine, the form is left to age for at least 3 months on pine wood. The wheels are turned every day, brushed and rubbed to remove any mouldy layer that develops on the crust. What results from the natural fermentation & ageing is a mild nutty flavoured cheese which when melted the flavour has an earthy acidic flavour.
Uses: It can be used in recipes like Quattro Formaggi Pizza, Juicy Burgers, Fondue or Foccacia. It is also great for seasoning gnocchi, pasta, risotto, and polenta. You can also use it as a table cheese in your cheese platter.
Ingredients: Cow milk, Salt, vegetarian enzymes, culture
Format: Vacuumed when cut.
Type: Pasteurized /pressed Washed rind.
Age: 3-4 months
Rennet: Vegetarian Storage: 4°C to 8°C
Shelf Life: Cut piece vacuumed and unopened: 60 days in the fridge when stored within the above-mentioned temperature Package opened: 2 weeks in the fridge when stored within the above-mentioned temperature.