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Merk: Cooperativa Val Palot
: 1
Typical the raw milk cheese from cow's milk of Vallecamonica and Val Palot. The milk is processed immediately after milking.
Characteristically soft, tasty and creamy cheese with the typical milky taste when it is eaten fresh. With increasing maturation the flavor grows stronger. Maturing between 40 days and 90-120 days. Very popular among connoisseurs.
The best cheese is made in the summer, when the cows are grazing in the pastures.
: 1
Typical the raw milk cheese from cow's milk of Vallecamonica and Val Palot. The milk is processed immediately after milking.
Characteristically soft, tasty and creamy cheese with the typical milky taste when it is eaten fresh. With increasing maturation the flavor grows stronger. Maturing between 40 days and 90-120 days. Very popular among connoisseurs.
The best cheese is made in the summer, when the cows are grazing in the pastures.
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