The traditional, flat soft cheese made from cow's milk is the ideal breakfast cheese. Its noble mold rind is thin and delicate, its interior creamy and milky.
Ingredients: MILK, rennet, salt
Fresh products. Arrives fresh every few weeks.
Nährwerte je 100 ml/g
- Energy 1,548 kJ / 370 kcal
- Fat 30 g
- of which saturated fatty acids 12.1 g
- Carbohydrates 0.01 g
- of which sugars 0.01 g
- Protein 25 g
- Salt 2 g
Hersteller
Agricultural Company La Bruna of Fiandino Davide & Co. s.s.
Borgata Marobert, 3, 12020 Monterosso Grana (CN), Italy
Hersteller
Tino Paiolo
Raw milk cheese made from the milk of old breeds in alpine cheese tradition is the specialty of Alfio and Evanzio Fiandino in Valle Grana in the Piedmont region of Cuneo. Their special specialty is Castelmagno PDO. They keep around 250 animals, make cheese, and age it. The cows belong to the old breeds Bruna Alpina and Pezzata Rossa. Many of them go to the alpine pasture during the summer, between June and September. Their raw milk is processed into Piedmont cheese specialties, known for their creaminess and fine spiciness.