Formaggio Fiume Aperto

Seasoned cheese from the hills of Como, raw pasta with kid rennet,
obtained from the processing of raw cow's milk, directly milked on the farm.

Organoleptic characteristics

Aspect and texture

Medium-sized cylindrical shape, washed rind, with semi-soft, moist and non-elastic paste

Taste

balanced taste, with more decisive notes given by the goat's curd

Serving suggestions

aromatic white wines, green tomato jam and wholemeal bread

Technical characteristics

Milk

raw cow's milk

Production method

artisan

Paste

semi-soft, moist, non-elastic

Salting

Dry

Ripening

from 30 days

Production period

all the year

Fats

26% M.G.S.S.

Weight

3 kg

Dimensions

diameter 20 cm bit 6 cm

Producers

Cheesemaker and Breeder of the Como hills

Whole cheese code

1103082

Source

Type of milk

Buffalo

Cow

Goat

Mixed milk

Sheep

This year's production of Bettelmatt will be qualitatively excellent, despite the climatic changes that have limited the quantity. THE WHEELS WILL BE AVAILABLE FROM THE END OF SEPTEMBER. We at Luigi Guffanti will strive as always to give you the best wheels. Write to us in case you are interested and not to miss out on a unique cheese.

Organoleptic characteristics

Technical characteristics

Source

Type of milk

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Product info

Luigi Guffanti at B2Cheese 2024: 25-26 september

CaPrimo

Bettelmatt 2024 – an exclusive production

Formaggio Fiume Aperto

Organoleptic characteristics

Technical characteristics

Source

Type of milk

Share

Product info

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