Formagella della val Sabbia: Cheese made with cow's milk with a soft body, semi-cooked, with brief-medium maturing period
Pasteurized or raw milk, lactose bacilli, Penicillium candidum, rennet and salt.
Diameter 18 cm, height 5-6 cm. Weight around 1.7-1.8 kg. Yellow/white rind and straw coloured body.
Sweet taste, full, odour of milk.
Whole pasteurized milk is used in its production. The temperature is raised to 38 °C and the lactose bacilli are added, as well as the Penicillium and liquid rennet. Coagulation is awaited and then it is heated once more (semi-cooked) up to 41 °C, breaking the curds up to the size of hazelnuts. Having reached 41 °C, the curds are allowed to settle, then are extracted placing them into little moulds. Salting is done in brine. Maturing lasts approximately 30 days, but sometimes extends to 60 days.