Brescianella Stagionata

The mature version of Brescianella has some similaties with Taleggio since the ripening period can last over six months. A melting paste is obtained and flavours develop that are surprising for a pasteurised milk cheese from the plain-lands and which are hidden when the ripening period is less prolonged.

Organoleptic characteristics

Aspect and texture
light yellow, soft and melting paste, occasionally with slight, occasional holes.
Taste
sweet, milky and delicate with notes of the cellar transmitted during the ripening process
Serving suggestions
Fruity white wines, lagers. Fresh fruit, bread rolls, polenta.

Technical characteristics

Milk
cow’s milk, full fat, pasteurised
Production method
industrial
Paste
uncooked, moulded
Salting
dry
Ripening
at least 90 days
Production period
throughout the year
Fats
50% F-Dm
Weight
0.7 – 0.8kg
Dimensions
15 x 15 cm base, h. 2-3 cm
Producers
dairies in the provinces of Brescia and Cremona
Codice forma
n.d.
Codice tagliato
n.d.

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