Gratin naturale, ginepro medio e piccolo

The gratin is sometimes called toma Brusca (acidic). This name derives from the fact that the milk is allowed to stand until it reaches the established degree of acidity. This process, often used by dairy farmers, seems to have been particularly used for shelf life and transportability of the cheese originates in the Waldensian communities.

Organoleptic characteristics

Aspect and texture
It has often a dark crust wrinkled yellow gray and white molds, the paste is white initially and is compact and friable. During maturation develops a marked proteolysis, becoming creamy.
Taste
Intense, sweet, delicate
Serving suggestions
Full-bodied red wines, beer and meditation.

Technical characteristics

Milk
cow's, pasteurized whole
Production method
artisanal
Paste
cooked, pressed
Salting
dry
Ripening
minimum 45 days
Production period
all over the year
Fats
33% MGSS
Weight
200 gr / 800 gr
Dimensions
l 7 cm, h 6 cm. / l 9,5 cm, h 9 cm.
Producers
Farmers in Biella area
Codice forma
n.d.
Codice tagliato
n.d.

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