VISIT STORE: CASEIFICIO DEFENDI LUIGI SRL

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.

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