Tremosine cheese 1/4 in the form 370g

Tremosine cheese 1/4 in the form 370g

The Formagella di Tremosine is a traditional cheese from Lombardy that is produced entirely in the heart of the Alto Garda Bresciano Park, the territory of the mountain community of Brescia and the upper Garda, in the Tremosine plateau.

It is a semi-fat cheese, of short or medium aging, with a semi-hard texture: the Formaggella Tremosine is aged for at least 40 days. 

Tremosine cheese 1/4 in the form 370g: How is it produced

The cow's milk, after pasteurization, is inoculated with lactic ferments and, at a temperature of 36°, it is added with calf rennet. The curd is then cut into the size of a corn kernel. The paste is heated to 40° and kept in agitation. The mass thus obtained is then extracted and placed in molds to undergo brining in saltwater.

Alpe del Garda, Lombardy

Ingredients Tremosine cheese 1/4 in the form 370g

Milk, salt, rennet, lactic ferments
Origin of the milk: Italy
Inedible rind

Nutritional values

Average nutritional values per 100g
Energy 395 Kcal
Fat 32.3 g of which saturated fatty acids 16.5 g
Carbohydrates 0.7 g of which sugars 0.4 g
Protein 26.3 g
Salt 2.2 g