€ 9,90 for porzione da 200g ca.
Made with partially skimmed and pasteurized buffalo milk, the Brazzadella cheese is then aged on wooden boards, and the rind is continuously washed with water and salt. A yellow-orange coloration forms on the surface, created by halophilic bacteria that settle in and stabilize the rind, making it slightly permeable. Over time, about 30 - 40 days, the cheese reaches its final consistency.
Buffalo milk is characterized by having a higher fat content than cow's milk, which makes it ideal for particularly creamy cheeses like this Brazzadella. It has a slightly thick and yellow rind due to halophilic bacteria that can withstand continuous washing with water and salt.
Partially skimmed and pasteurized buffalo milk, natural rennet, sea salt
The Brazzadella made from buffalo milk aged in straw has a beautiful creaminess and a very pleasant freshness. It tastes of fresh milk and yogurt with the classic sensation that is also typical of taleggio. Its aroma will never be as intense as cow's milk.
Great for stuffing tasty sandwiches and for melting on corn polenta. It pairs well with sparkling or sparkling wines such as Prosecco or aromatic white wines like Muller Thurgau.
€ 9,90
for porzione da 200g ca.
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Lombardy
Buffalo brazzadella refined in straw 200g
