The second cheese born in the family of 7 capital vices represents avarice, that is a cheese for the production of which little salt is used because the rind is treated with a brine with a low salt content. Produced with a mixture of cow’s milk and buffalo milk, technically this cheese, belongs to the category of cheeses with washed rind, soft and raw paste.

It is an alternative to the more famous taleggio PDO cheese, since it has a very creamy paste, but with a greater aromatic intensity and flavor, since buffalo milk helps to enhance this olfactory and gustatory profile.
The paste inside is creamy and adhesive, straw-coloured with rare and unevenly spread eyes.
On the other hand, the rind is smooth, moist and sticky, with its characteristic reddish colour (given by the treatment in corsta with water and salt) pervaded by natural moulds along the various furrows present on both sides.

Ingredients: Pasteurized cow’s milk, Pasteurized buffalo milk (min. 40%), live milk enzymes, rennet and salt.
Size: about 2000 gr.
Packaging: shape wrapped and inserted in the wooden box, thermoformed.
Duration of the packaged product: 40 days.

ALLERGENS: MILK and MILK proteins.

Product features:
Shape: square-based parallelepipedal, with flat but slightly rounded faces and straight but slightly convex heel and rounded edge;
External appearance: thin, slightly moist and sticky rind due to the mould that has spread to the outside, its colour is orange with white and grey moulds;
Internal appearance: soft, moist paste, eyes are thin, irregular and spread unevenly, the color is ivory, its structure tends to protect;
Odour: of yoghurt and cooked butter, a vegetal note of fermented grass, but above all an animal scent of stable and in the rind also a characteristic light ammonia;
Taste: salty, medium-low, sweet, medium-low, low acid and also a slight bitterness; it has a slightly adhesive paste, very deformable but all in all quite soluble in the mouth with a medium persistence, high if eaten with the rind.

Availability: all year round.

Food pairings: it certainly embellishes a mixed dish of cheeses, but it can also be used for the preparation of appetizers in which the cheese must melt or first courses such as risottos or short pasta …. but its “death” is in the polenta.

Oenological pairings: not very structured white wine.

MEDIUM NUTRITIONAL VALUES  per 100 gr of product’s:

• Energy value kcal 316
• Energy value KJ 1309
• Fats 28 gr
  of which saturated fatty acids 19,5 gr
• Carbohydrates 1 gr
  of which sugars 1 gr
• Protein 15 gr
• Salt 2 gr