Formaggio Barberosso

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.
Dimensions
l 18 cm, h 6 cm
Producers
small dairy-cheese-makers of Piedmont
Codice forma
n.d.
Codice tagliato
n.d.

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