Fresh, very white soft structure cheese.
The taste is magnified to the maximum extent when grilled or seared in the pan, but it can be consumed raw dressed with a bit of Olive oil in Salad platters.
The taste is magnified to the maximum extent when grilled or seared in the pan, but it can be consumed raw dressed with a bit of Olive oil in Salad platters.
This is another cheese originated from the Veneto- Trentino lands, made to be kitchen cooked. Once it is sliced, thickness of a pair of centimeters, it can be grilled, cooked in a not sticking pan with a hint of butter or breaded and fried in a bit of Oil.
It pairs greatly in Fall season with mushrooms, while in the Summer it’s great cut in cubes blended in fresh salads, naturally raw.
It pairs greatly in Fall season with mushrooms, while in the Summer it’s great cut in cubes blended in fresh salads, naturally raw.
100% Veneto Milk (@zero km)
No preservatives
No additives
Packed manually
Ingredients: milk, salt and veal rennet.
Affinage 2 days.
White steak like shape, cheese to be cooked.
Forms availability 2 kg variable.
Affinage 2 days.
White steak like shape, cheese to be cooked.
Forms availability 2 kg variable.
Visual: formed in rectangular solid shape, candid white color, no rind.
Olfactive: after cooking pleasant scent of milk.
Taste: strong but sweet flavor, lightly salted.
At the touch: soft structure, humid but moderately elastic.
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Olfactive: after cooking pleasant scent of milk.
Taste: strong but sweet flavor, lightly salted.
At the touch: soft structure, humid but moderately elastic.