A PDO cheese from Bergamo’s dairy tradition. It has a long history, dating back to before the 10th century. Let to ripen for minimum 35 days. Weekly it is checked, turned and sponged with a salt water solution. The body of the cheese has a uniform and solid consistency. Thanks to the centripetal ripening it is softer just under the rind and, it’s quite crumbly in the middle.
An intense aroma accompanied by an enveloping creaminess. Its delicate and sweet taste acquires a slightly sour touch with maturation.
Exceptional accompanied by mixed berries.
Pasteurized cow MILK, salt, rennet.
STORAGE TEMPERATURE (°C)