Lavatella

A cheese of Lombard origin, made with cow’s milk and its characteristic washed rind.
It takes its name from this rind treatment with water and salt, as it is a little cheese “formaggella”, with a washed rind “lavata”… hence we have called it “Lavatella”.
At least three washes are repeated with a brine consisting of water and salt. Handmade, it is an excellent alternative to Polentone’s Formajo and, given its smaller size, can be appreciated by more people.
Its smaller size (10 cm diameter and a height of about 4/5 cm, the average size of 750 g), compared to its larger ‘relative’, means that it is very different both in terms of aroma and flavour, in fact this one is tastier, as the salt acts differently in the crust and therefore in the penetration inside.