€ 47,50 for porzione da 1kg ca.
Made with partially skimmed and pasteurized buffalo milk, the Brazzadella form is then placed to mature on wooden boards, and the rind is continuously washed with water and salt. This results in a yellow-orange surface coloration caused by halophilic bacteria that settle in and stabilize the rind environment, making it slightly permeable. Over time, about 30 - 40 days, the form reaches its final consistency.
Buffalo milk is characterized by being fattier than cow's milk, which makes it ideal for particularly creamy cheeses like this Brazzadella. It has a slightly thickened and yellow rind caused by halophilic bacteria resistant to continuous washing with water and salt.
Partially skimmed and pasteurized buffalo milk, natural rennet, sea salt
The Brazzadella of buffalo aged in straw has a beautiful creaminess and a very pleasant freshness. It tastes like fresh milk and yogurt with the classic sensation typical of taleggio.
Its smell will never be as intense as cow's milk. Excellent for filling delicious sandwiches and for melting over corn polenta. It pairs well with sparkling wines or sparkling wines such as Prosecco or aromatic white wines like Muller Thurgau.
€ 47,50
for porzione da 1kg ca.
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Lombardy
Buffalo brazzadella refined in straw 1kg
