Semi-cooked cheese, soft fat sweet paste, ancient origins like our grandfather once did, yellow rind white paste that tastes like milk. It is used to make lasagne, baked pasta, pasties, stuffed cannelloni, it is well suited to melting, and good for sandwiches too!
pasteurized milk, pasteurized cream, direct ferments, sea salt, veal rennet.
Origin of the milk:
country of milking: Italy, country of transformation and ageing: Italy.

Product features


soft and homogeneous paste, with rare holes

cylindrical with 8 - 10 cm high, 30 - 35 cm diameter

6 – 8 kg

height 6 - 8 cm, diameter 28 - 30 cm

present and edible

soft and creamy