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Brescianella Stagionata


The mature version of Brescianella has some similaties with Taleggio since the ripening period can last over six months. A melting paste is obtained and flavours develop that are surprising for a pasteurised milk cheese from the plain-lands and which are hidden when the ripening period is less prolonged.

Organoleptic characteristics
Aspect and texture: light yellow, soft and melting paste, occasionally with slight, occasional holes.
Taste: sweet, milky and delicate with notes of the cellar transmitted during the ripening process
Serving suggestions: Fruity white wines, lagers. Fresh fruit, bread rolls, polenta.
Technical characteristics
Milk: cow’s milk, full fat, pasteurised
Production method: industrial
Paste: uncooked, moulded
Salting: dry
Ripening: at least 90 days
Production period: throughout the year
Fats: 50% F-Dm
Weight: 0.7 – 0.8kg
Size: 15 x 15 cm base, h. 2-3 cm
Producers: dairies in the provinces of Brescia and Cremona