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| MANDRIANO |
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Cheeses made with milk coming from Valsasina fields. The production is limited. They are usually called mountain cheese. Their aging, particularly accurate, guarantees a characteristic and rich taste. They are particularly appreciated in the area of production. They can be produced with fat, semi-fat and skimmed milk.
All of them are round-shape of different sizes, from 6 to 12 Kg. The rind is natural, in the respect of tradition, and the aging is from 2 to 12 months.
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| FONTAL VARRONE |
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Original Italian Fontal made only of mountain cow milk, that after a long and careful aging, reaches a sophisticated taste. The paste is soft and white with some small eies. Cylindrical shape, weight 12.5 kg, available with the original natural rind, or brown plastic-coated.
Ingredients: Pasteurized full-cream cow milk, salt, rennet, min. fat 45%.
Aging: about 8/10 weeks.
Keeping: at +2° to +6° C.
Packaging: whole cheeses, and in quarters, vacuum packed.
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