Since 1982 Brescia
Typical aged cheese, up to 24 months, is produced from partially skimmed cow’s milk with a semi-cooked paste.
The long maturation, the production process and the ingredients, cow’s milk, rennet, salt and lactic ferments, give the “Sabbio” a compact consistency, with few and small regular holes, a strong but not spicy flavor, an intense aroma and a decidedly straw yellow color. .
In forms with a maturation of more than 15 months we also find the presence of the typical grains.
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.
Each shape has a diameter between 32 and 33 centimeters and a weight between 6.5 and 7.5 kilograms.
Excellent to be enjoyed at the end of a meal with a good glass of wine.
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