The Formagella di Tremosine is a traditional cheese from Lombardia that is produced entirely in the heart of the Parco Alto Garda Bresciano, the territory of the mountain community of Brescia and upper Garda, in the Tremosine plateau.
It is a semi-fat cheese, with a short or medium aging period, having a semi-hard texture: the Formaggella Tremosine is indeed aged for at least 40 days.
The cow's milk, after pasteurization, is inoculated with lactic acid bacteria and, at a temperature of 36°, is supplemented with calf rennet. The curd is then broken down to the size of a corn kernel. The curds are heated to 40° and kept in agitation. The mass obtained is then extracted and placed in molds to carry out the salting in brine.
Milk, salt, rennet, lactic ferments
Origin of the milk: Italy
Non-edible rind
Average nutritional values per 100g
Energy 395 Kcal
Fats 32.3 g of which saturated fatty acids 16.5 g
Carbohydrates 0.7 g of which sugars 0.4 g
Proteins 26.3 g
Salt 2.2 g
The Formagella di Tremosine is a table cheese that is very versatile and pairs well with both first and second courses. Perfect for making really tasty fillings for fresh pasta, this cheese is also great with meat and polenta.
However, it is also perfect to enjoy on its own because its flavor is still rich and truly surprising.
Its crust is thin, soft, and straw-colored while its dough is soft, elastic, and ivory tinged with straw. Its flavor is fragrant and its aroma delicately recalls mountain meadows.
€ 12,90
per 750g ca.
english
ITALY
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Formaggella di Tremosine half wheel
Lombardy
