Since 1982 Brescia
The “Formaggella Vallesabbia” is produced from whole cow’s milk, with a semi-cooked paste, with a maturation of about 60 days, necessary to obtain a compact, pasty and slightly proteolyzed consistency close to the rind. probiotics.
This process makes it a cheese with a sweet taste, a delicate smell and a white color, slightly tending to straw yellow.
Cylindrical in shape, it has a diameter of about 18 centimeters and a weight between 1.7 and 1.8 kilograms.
In addition to being ideal natural, it is suitable for fondues, risottos or, when more seasoned, whole grilled.
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