Nostrano Quader raw milk

Soft cheese produced with milk from "tired" cows - in Northern Italy called "stracche" - coming down from summer pastures.

 

 

Organoleptic characteristics

Aspect and texture
Thin rind, pale yellow. Paste homogeneous, white or pale yellow
Taste
Sweet, buttery and very aromatic taste in seasoned product
Serving suggestions
delicate structure red wines

Technical characteristics

Milk
Raw cow's milk
Production method
uncooked, artisanal
Paste
uncooked
Salting
dry
Ripening
minimum 90 days
Production period
annual
Fats
23,7% Mgss
Weight
1,8 kg about
Dimensions
d. 19 cm, h. 3 cm
Producers
The only cheesemarker in the Vedeseta area
Codice forma
1501054
Codice tagliato
n.d.

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