Vallesabbia

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.