Formaggio Bajta

Cheese is a particular expression of the complex development of civilization in the Alps.

A highly relevant consideration even at that small world which are Ossola valleys, curiously open to large trades of important and ancient roads and repaired at the same time safeguarding archaic customs.

Organoleptic characteristics

Aspect and texture
straw-yellow paste, soft, supple on the palate
Taste
Sweet with marked milk aftertaste, recalls the freshness of spring pastures.
Serving suggestions
Merged into cast iron pan on wood fire best expressed its characteristics with black rye bread. Excellent alone with savoury biscuits. Try with Linden honey, boiled chestnuts or products of the underbrush.

Technical characteristics

Milk
Whole cow milk, pasteurized.
Production method
Artisanal
Paste
Natural straw color, looks compact but very soft.
Salting
In brine
Ripening
Minimum 60 days
Production period
All over the year
Fats
45% Mgss
Weight
5 kg
Dimensions
D. 30 cm, h. 5 cm
Producers
farmers form Ossola Valleys
Codice forma
n.d.
Codice tagliato
n.d.

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