Until the beginning of the XX century the typical cow from the Po river valley was either white or red: then the brown cow arrived followed by the Dutch cows, Canadian cows and now the Italian breed of Fresian cows. It is thanks to the hard work and dedication of a handful of craftsmen that we can still savour today this cheese from ancient breeds.
The milk from these breeds has a greater fat content as well as more casein, which allows for a method of preparation much nearer to that of former times involving fewer days under salt. This cheese can be used any time, any place: either as an ingredient in the preparation of dishes or by itself.
- Maturing: minimum 24 month
- Whole wheel
- It is sold in vacuum packed or paper wrapped pieces of 1,5 kg
- Or in pieces of 700 gms either vacuum packed or paper wrapped
