Formagella Bergamasca: traditional cheese from the bergamo province with semi-cooked paste, made With:italian pasteurised cow's milk,salt rennet.
This cheese is made by inoculating the autochthonous starter made at the dairy in the milk.
The paste is semi-cooked by adding during the curd breakup phase, its whey to a temperature of over 80°C.
the rind is smooth, the paste features an elastic texture and a straw-yellow colour with holes. It has characteristic flavour with a hay and butter aftertaste.