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Formaggio del Monte Cistella

This cheese comes clothware and takes its name from Mount Cistella (2880 m asl), one of the peaks of the Lepontine Alps. In this environment thegrassland grazing or perennial grass has always been the main item in the cultures. It follows a strong development of animal husbandry and dairy production and excellent one abound, of which the cheese is an example of Formaggio del Monte Cistella.
Organoleptic characteristics
Aspect and texture: pulp pale yellow color, soft, supple on the palate
Taste: artisanal
Serving suggestions: rose wines, dry white or spumatizzati. Acacia honey. Dried figs. It is suitable as a basis for fondues.
Technical characteristics
Milk: cow's milk, pasteurized whole
Production method: artisanal
Paste: natural color, slightly creamy, and a slight and diffuse small holes
Salting: in brine
Ripening: 45 days minimum
Production period: all over the year
Fats: 45% Mgss
Weight: about 1,8 kg
Size: l 18 cm, h 4/5 cm
Producers: dairies in Antigorio valley