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Panetto di Burro Lirìn 250 g
slightly grainy solid structure
Maturazione: le forme vengono stagionate in ambienti sotterranei su scalere di abete bianco per un periodo che può variare dai 30 ai 60 giorni
We let the milk rest in the processing tanks for the time necessary to develop different acidity characteristics and initially obtain a compact and chalky paste which
Castelrosso 1894 gr. 400 circa Kit per ricette Panetto di Burro Lirìn 250GUARANTEED QUALITY Cheese produced with local milk Matured according to traditional methods in the cellars of Caseificio Rosso, in Biella, Piedmont. Packaged and shipped directly from our farm store. Whole wheel in photo: 320g approx. Castelrosso 1894 is the Castelrosso of the "i Piccolini" line, an ideal format for gifts and tastings. Refined and complex cheese, produced from local cow's milk, whole and pasteurized, with rested milk processing. It is
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