Introduction

Description

• Shape: typically cylindrical, diameter between 22 and 25 cm, flat surfaces, slightly convex heel measuring from 8 to 9 cm.
• Rind: thin, elastic, smooth, orange but tends to become darker and thicker as it ripens.
• Texture: soft and elastic with small, scattered eyes. As this is a summer alpine cheese, it tends to be dark straw-yellow.
• Flavour: strong milk flavour, sweet but distinctive. Both the colour and flavour may alter during aging.
• Shelf-life: 60 days.

Characteristics

• Ingredients: milk, salt, starter culture, rennet.
• Allergens: milk.
• Certification: EC Identification mark – IT 02 129 CE.
• Transportation: refrigerate between 6 and 10 °C.
• Microbiological properties: in compliance with guidelines set out for raw milk cheeses in REG EC 2073-05 and subsequent amendments.

Packaging

• Product: sold as whole cheeses, in pieces or vacuum-packed portions.
• Packaging: single item: one cheese wrapped in food paper.
• Net weight per item: from 300 g to 2.5 kg.