Furmaggetta fresca (tre latti)
Piemonte Cheese
It is a small soft cheese produced in dairies of the Langhe, characterized by short maturation and the flowering of the crust, the cheese with edible as derived by the action of yeasts: its peculiarity is to use cow’s milk, sheep’s and goat together (three milks).
In particular the production of milk mixture is typical of the spring and summer months when the goats and the sheep enter the period of milk production.
Delivery: 2 to 6 weeks
Delivers all over the world by truck, air and sea. In LCL or full container.
Shelf Life / Products Validity: We always deliver with the maximum validity.
Italian Cheese from Piemonte
Source: Piemonte
Type of milk: Cow, Goat and Sheep
Organoleptic characteristics
Aspect and texture: white paste, soft, bloomy rind with pale yellow-gray.
Taste: with slight hints of sheep and goat, slightly acidic.
Serving suggestions: Fruity white wines and lagers beers. Orange jam, jam pumpkin and ginger. Fresh fruit, nut bread or grapes.
Technical characteristics
Milk: cow-sheep-goat, whole
Production method: artisanal
Paste: raw, un-pressed
Salting: dry
Ripening: minimum 15 days
Production period: throughout the year, with the highest concentrations in the spring and summer months
Fats: MGSS 43%
Weight: about 0,350 kg
Dimensions: diameter cm 10, height cm 5
Producers: farmers from central Piedmont
0911531
Data sheet
- Shelf Life:
- 45 Days
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Piemonte Cheese
It is a small soft cheese produced in dairies of the Langhe, characterized by short maturation and the flowering of the crust, the cheese with edible as derived by the action of yeasts: its peculiarity is to use cow’s milk, sheep’s and goat together (three milks).
In particular the production of milk mixture is typical of the spring and summer months when the goats and the sheep enter the period of milk production.