Cheese Cansiglio Fresco
INGREDIENTS: cow’s organic milk, exclusively from farms of the plateau of Tambre-Spert-Cansiglio, salt, rennet.
CHARACTERISTICS: pressed cheese made from pasteurized whole milk, compact paste slightly pitted, aged for about 60 days for the Fresh, 180 for the Medium and 360 for the Mature.
ORGANOLEPTIC CHARACTERISTICS:
• CRUST: hard and smooth which hardens further with time
• PASTE: pale yellow, thick but soft, it has a compact texture when fresh, tending to harden and become brittle by ageing .
• FLAVOR: initially sweet, delicate scents of milk, which increases with the ageing becoming intense and slightly spicy
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