Formajo del Polentone

It is defined as a soft cheese, raw and washed.
Formajo del polentone is the translation of northern cheese, produced exclusively from cow’s milk and has the characteristic washed rind, reddish-rose, which happens to be ideal for use in polenta. This does not mean that it is only a winter cheese, in fact it is also excellent to be included in summer salads, for the preparation of risottos, or to be included in a chopping board of cheeses.
Handmade, it is an excellent alternative to taleggio cheese as it has a very creamy texture, but slightly tastier than its close relative.
The shape has a diameter of 30 cm and a height of about 5/6 cm, its average size is 4.5 kg.
The paste inside is creamy and adhesive, straw-white in colour with rare and unevenly scattered holes.
On the other hand, the rind is smooth, moist and slightly 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.
Its taste is sweet, medium-high sapidity, a slight acidity and a low bitterness.