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Moringhello

Semi-hard cheese with dry and clean crust, white and slightly chalkish paste, especially tasty. Delicate aroma. Enjoyed at room temperature, it pleasantly melts in your mouth.

Milk used

Full-fat  pasteurized buffalo milk

Lactic ferments Selected flora
Enzymes Liquid calf rennet
Salting In brine
Humidity Class Medium
External aspect Clean crust
Inside aspect Compact texture
Treatment of curds Raw
Seasoning 2-4 months
Form Cylinder, 14 cm of diameter, 5 cm of height
Weight 0,6 kg
Pieces for pack N.4
Shelf-life  60 days

 

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