Caciobomber

Seasoned cheese with cooked and soft pasta, with a delicate flavor, of raw organic cow's milk.

Produced on the hills of Como, on the border with Switzerland.

Organoleptic characteristics

Aspect and texture
Cylindrical shape with washed rind, white paste, going on with aging, straw yellow color
Taste
Delicate, with herbaceous notes, more and more decisive, going on with the seasoning
Serving suggestions
red wines, black bread and chestnut honey

Technical characteristics

Milk
raw cow's milk
Production method
artisan
Paste
cooked and soft
Salting
Dry
Ripening
from 30 days
Production period
all the year
Fats
28% M.G.S.S.
Weight
2.5 kg
Dimensions
Diameter 20 cm, Bit 9 cm
Producers
Cheesemaker and Breeder of the Como hills
Whole cheese code
1103081

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