Cheeses - Cow
Formaggio Sant'Antonio
Codice prodotto: 004210
Blue-veined cheese with a soft texture. It is made with whole cow milk subjected to pasteurization. Unlike the other types of "Gorgonzola", this cheese is obtained with the addition of lamb rennet. Origin: Lombardy
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Cow
Bagoss di Bagolino
Medium fat cheese with a hard texture. Pasteurized raw cow’s milk, rennet of veal, salt, saffron. Maturing: 300 days at least. Origin: Lombardia region, Italy.
Cow
Malghesino with saffron
Blue-veined cheese with a soft texture. It is made with whole cow milk subjected to pasteurisation. The addition of saffron confers to the product the typical yellow colour. Origin: Lombardy
Cow
Granetta di Vacca
Hard texture cheese made with raw cow milk. Italian raw cow milk, veal rennet, salt, whey. Aging: 30 months approximately.
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