It is produced in Valtaleggio, made with raw milk box with clear proteolysis undercrust, original recipe to the time domain Valtaleggio Veneto.
Remember the “big brother” with Strachitunt But the total absence of marbling on the lack of penicillum.
|Aspect and texture:||straw pulp, soft in the undercrust, compact center|
|Taste:||characteristic, with hints of barn, with a typical aromatic flavour|
|Serving suggestions:||Medium-bodied red wine, spicy fruit chutney, red onion jam. Rye bread, polenta "taragna"|
|Milk:||cow, whole, thermised|
|Ripening:||45 days minimum|
|Production period:||all over the year|
|Weight:||about 2,4 kg|
|Size:||l 18 cm, h 10-12 cm|
|Producers:||farmers in Val Taleggio area|