Since 1982 Brescia
Cheese made with partially skimmed milk, cooked pasta, diameter of about 33 cm and 11-12 sides.
It is a long-aged cheese ranging from 12 to 24 months.
This product reflects the characteristics of our high valley cheeses with a compact texture or small regular holes.
The local cheeses of the upper valley, as per tradition, contain a pinch of saffron. It gives its best when aged over 15 months when its aroma and aromatic taste are enhanced; the intense straw yellow color.
During the aging, as a centuries-old tradition in our valleys, the rind is oiled with raw linseed oil to avoid excessive drying and to protect it.
Suitable not only for the end of a meal, but also as a pairing with aperitifs with a sparkling wine, or in the kitchen in risottos or as a condiment.
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