Caseificio Quattro Portoni - Official Site



Soft cheese, made according to Bergamo’s best cheese-making tradition following the traditional recipe for washed-crust cheese, with a characteristic aroma. The paste is straw-yellow in colour, with small holes, elastic and soft especially near the crust.

Milk used

Full-fat  pasteurized buffalo milk

Lactic ferments Selected flora
Enzymes Liquid calf rennet
Salting In brine
Humidity Class Soft
External aspect Washed crust
Inside aspect Soft and elastic texture with small holes
Treatment of curds Raw
Seasoning 1-3 months
Form Square, 20 cm of, 8 cm of height
Weight 2-2,5 kg
Pieces for pack N.2
Shelf-life  60 days