M�rke: Il Bagnolo

Format : 250g

Fat cheese, fresh or short-ripened, soft
soft with a cylindrical shape and flat faces.
Milk is added with ferments and a very small amount of rennet, until acid (lactic) coagulation is achieved.

In the first few days of ripening, the rind is nonexistent and the color is white.
With aging, the skin shows bloom and is wrinkled,
the color is light straw. The paste is fine and with ripening it creams in the undercrust.
On the other hand, the color of the paste is always white and the ripening period is 4-30
days.