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Cow Cheese

Formaggio Vacino

This cheese can be aged for 2 months to a year before being eaten. Sharp in flavour, it is a cheese that is thinly sliced or served grated when much aged. It is a whole cheese 22-24 cm in diameter and can weigh up to 2 kilos.

As a young cheese it has a yellowish colour that is creamier in texture. When young it has a tender taste which becomes stronger over the four months maturing period. For the production, the collected milk is settled to coagulate at a temperature of 35-38 degrees, added with rennet. After 30-40 minutes, the curd is smashed in parts as big as a nut and then is collected and pressed in a special colander container, let it set for 2-3 hours and salted.


Kcal: 318
Carbohydrates: 1 g
Proteins: 21 g
Fats: 25 g
Water: 53 g