The cheese paste has a white color tending to straw yellow, with a pasty, compact, elastic consistency, with few holes. Very pleasant and slightly salty flavor.
Salting: dry the day after production
performed by hand on the entire surface of the mold, repeating the operation twice at a distance of about 10 days from each other, then washing with brine when drying phenomena are observed.
Seasoning: The type called Primo Sale is consumed after 20 days from production, while the semi-seasoned type requires a minimum of 2 months. From 4 to 6 months the seasoned type.
Type of production: traditional
Type of cheese: hard pressed paste
Animal species: cow
Type of milk used: whole, raw
Type of rennet: kid's paste
Side thickness: 10 to 15 cm.
Average weight per cheese: 5,000 kg
INGREDIENTS: Pressed cheese, from whole raw cow's milk.