CHEESE
Latteria
"MONTAGNA"
It’s a semi-cooked cheese with compact semi-hard texture, yellow rind, straw-yellow paste, characteristic holes of the processing, milk from cows grazing in the Austrian altitudes. Suitable in the kitchen for melted preparations and delicious for first courses.
Ingredients:
milk, salt, rennet microbial resistance agent: calcium chloride cultures.
milk, salt, rennet microbial resistance agent: calcium chloride cultures.
Origin of the milk:
country of milking: AUSTRIA, country of transformation and ageing: ITALY
country of milking: AUSTRIA, country of transformation and ageing: ITALY
Product features
Physics
Average weight
7 kg
Average dimensions
120x80x65
Rind
non edible
Texture
soft cutting
Colour
yellow/white
Taste
delicate, seasoned and slightly acid
