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Formaggio 1/3 Birra


Cheese from Piedmont (Biella Alps), produced with the addition of a craft beer Piedmont,  the Margot Blondeale. The cheeses are matured in underground cellars scale fir for a period ranging from 30 to 60 days.

Organoleptic characteristics
Aspect and texture: tender structure with thin holes evenly distributed. White straw.
Taste: sweet, pleasant and delicate with a hint of beer.
Serving suggestions: light and stout beers.
Technical characteristics
Milk: vaccine, pasteurized whole
Production method: artisanal
Paste: soft structure
Salting: dry
Ripening: 30 to 60 days
Production period: all over the year
Fats: 40% Mgs
Weight: 500 g (also available on demand by about 2 kg)
Size: l 18 cm, h 6 cm
Producers: small dairy-cheese makers in Piedmont (Biella area)