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.
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.
100% Veneto Milk (@zero km)
Ingredients: milk, salt and veal rennet.
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.
TECHNICAL PRODUCT SHEET
Olfactive: after cooking pleasant scent of milk.
Taste: strong but sweet flavor, lightly salted.
At the touch: soft structure, humid but moderately elastic.