Cow's Milk Formaggella – about 500 g
Formaggella made with cow's milk of mountain pastures
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This formaggella is made with cow's milk of mountain pastures and it is matured for 30-40 days.
Its cheese wheel has a 10 cm diameter and it is 5 cm high; its weight is between 500 and 550gr.
Its crust is light yellow, thin and soft while its consistency is compact and lighter with few holes. Your palate will feel it soft because it is little matured and its taste is delicate, not too long-lasting. Only rennet of animal origin is used to produce this cheese.
Combination: it is good with a selection of cured meat served as appetizer or second course. The most daring people can taste it with mostarda or jam.