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Formaggio Barberosso

Product

Cheese fro Piedmont (Biella Alps), produced with the addition of a great classic of the Piedmont, Barbera wine.

Organoleptic characteristics
Aspect and texture: tender structure with thin holes evenly distributed. Reddish brown.
Taste: Aromatic with a hint of wine whose acidity counteracts the fat of the cheese.
Serving suggestions: Fruity white wines, lagers. Orange marmalade, pumpkin and ginger jam. Fresh fruits. Bread with nuts or grapes.
Technical characteristics
Milk: cow's milk, pasteurized whole
Production method: artisanal
Paste: soft structure
Salting: dry
Ripening: 30 to 60 days
Production period: all over the year
Fats: 40% Mgss
Weight: about 500 g.
Size: l 18 cm, h 6 cm
Producers: small dairy-cheese-makers of Piedmont