Parallelepipedal-shaped cheese with a square base, almost a cube. Technically made like the cremask, raw paste and washed rind of cow’s milk, it is then refined with various systems and flavors depending on the season and imagination, but it can also be proposed in this way to the natural.

Compact and crumbly pasta has a lactic and animal taste if you eat even the rind that technically can be eaten, if subjectively appreciated.

Ingredients: Pasteurized cow’s milk, live lactic acid bacteria, rennet and salt.
Size: about 1500 gr.
Packaging: shape wrapped with film.
Duration of the packaged product: 40 days.

ALLERGENS: MILK and MILK proteins.

Product features:
Shape: square-based parallelepipedal, with irregular flat faces and irregular straight sides;
External appearance: thin, moist and sticky rind, pinkish in colour, with the presence of some grey and green moulds;
Internal appearance: soft, moist paste, eyes present, fine, sparse and irregular, uneven, the color of the paste is ivory;
Odour: in the middle of the paste you can find lactic acid of yoghurt and butter, but also fermented grass and especially in the crust an intense animal stable;
Flavour: medium sapidity, medium sweetness, low acidity, the paste is lumpy, but all in all quite crumbly in the mouth with a medium persistence, high aromaticity if eaten with the rind.

Availability: since this is an experimental product is not always available, indeed it is essential to request availability at the time of order, it is not bookable.

Food pairings: interesting to include in the cheese dish as an appetizer or second course, could also be used for the realization of first courses, especially risottos.

Oenological pairings: an aromatic white wine.

MEDIUM NUTRITIONAL VALUES per 100 gr of product’s:

• Energy value kcal 311.6
• Energy value KJ 1291.8
• Fats 26 gr
  of which saturated fatty acids 18 gr
• Carbohydrates 0,4 gr
  of which sugars 0,4 gr
• Protein 19 gr
• Salt 2,1 gr