Sola di latte di bufala (water buffalo milk)

Soft cheese with a rectangular product with buffalo's whole pastyeurized milk pasteurized.

The name (as for the classical "Sola" or "Sora" from Piedmont) comes from the typical thin shape, which should recall a shoe sole.

With the diffusion - also in Northern Italy - of water buffalo, along the course of rivers, it has developed in recent years a quality production of milk-based cheeses from these animals .

Organoleptic characteristics

Aspect and texture
Rectangular shape, delicate white rind
Taste
delicate and sweet
Serving suggestions
White wines, light and dark beer. Red tomato jam. "Ciabatta" Bread.

Technical characteristics

Milk
Buffalo milk pasteurized whole
Production method
artisanal
Paste
Soft, smooth white milk
Salting
in brine
Ripening
20 days minimum
Production period
all over the year
Fats
34% Mgss
Weight
about 1 kg - 1,5 kg
Dimensions
triangular shape, length 20 cm, width 13 cm, height cm 5/6
Producers
farmers from Bergamo area
Codice forma
n.d.
Codice tagliato
n.d.

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