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.

Ingredients: Pasteurized cow’s milk, live milk enzymes, rennet and salt.
Size</u<: about 4500 grams.
Packaging: shape wrapped with transparent film.
Duration of the packaged product: 40 days.

Product features:
Shape: flat cylindrical, with flat faces but just convex and straight sides but just convex 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, irregular, unevenly spread eyes, straw yellow in colour;
Smell: of yoghurt and cooked butter, a vegetal note of fresh grass, but above all an animal scent and in the rind also a characteristic ammonia;
Flavour: fairly salty, it has a slightly adhesive paste at the beginning, very deformable but all in all fairly soluble in the mouth with an aroma of 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 for 100 grams of product:

• Energy value kcal 260
• Energy value KJ 1037
• Fats 23 grams of which saturated fatty acids 11 grams
• Carbohydrates 0,6 gram of which sugars 0,6 gram
• Protein 15 grams
• Salt 2,1 grams