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Mortorat paprika round


Another variety of Biella ‘Mortaràt’ with a very varied bouquet of aromas.

Organoleptic characteristics
Aspect and texture: ivory-yellow, soft and well-blended paste with a scattering of holes. The rind is coated with a mixture of aromatic herbs, paprika and cereal flakes. The central ‘tomino’ is garlic flavoured.
Taste: Intense, rich with traces of the various herbs coating the rind
Serving suggestions: full bodied, youngish, red wines. Grape chutney. Baguette type bread
Technical characteristics
Milk: full fat, raw, cow’s milk
Production method: artisan
Paste: uncooked, not pressed
Salting: dry
Ripening: at least one month
Production period: throughout the year
Fats: 45 % F-Dm
Weight: 0.5 – 1 kg
Size: 10-20 cm diameter
Producers: dairy working in the province of Biella