This is a dairy cheese produced from October to March from the cheesemakers of Val Gerola, those who produce the typically fat cheese. This cheese is made only with Brown Swiss skimmed milk.
They are aged in the dairy of Alta Gerola for four months to over a year.
|Aspect and texture:||soft, elastic, yellow paste with pinholes|
|Taste:||intense, dry with traces of stables|
|Serving suggestions:||Red wines. Blueberry jam. Rye bread and ‘pizzoccheri’ from the Valtellina|
|Milk:||skimmed, raw, cow’s milk|
|Salting:||dry and in brine|
|Ripening:||minumun 120 days|
|Fats:||35 % F-Dm|
|Size:||25-35 cm diameter, h. 5-8 cm|
|Producers:||farmers in Val Gerola|