Roccolo is an Italian cheese from cow's milk with 48% fat in the dry weight.

Production

The cheese matures in the Valtaleggio in cellars on Holzbohlen with various mold fungus culture. The loaves are turned and lubricated repeated by approximately 25 cm diameters with a height of approx. 10 cm and a weight of scarcely two kilograms during the three-month ripe one, so that the sharp-multicolored Schimmelflora prospers all around.

Characteristics

The Roccolo from raw milk has, an easily paste firm white in the core and, which reminds geschmacklich with its fine note of Feta. To the edge it becomes more softly and more cremiger, in the color more darkly and in the taste fuller and spicier. The very spicy nature crust forms a thick brittle crust of low-brown basic colour and is scattered with multicolor marks of further mushrooms, which gleam from sulfur yellow over orange to bluish.

Related links

• Report and prescription (English)

Articles in category "Roccolo"

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