Filata cow's milk pasta, with a minimum seasoning of 6 months, but can easily go up to a year.
It is one of the most eclectic cheeses, among the spun pastas,
it can in fact be tasted as it is, used in flakes as a seasoning or heated on the plate
Organoleptic characteristics
Aspect and texture
Light yellow paste, compact and homogeneous, medium thick rind
Taste
slightly spicy
Serving suggestions
wavy white wines, quince mustard and whole wheat bread
Technical characteristics
Milk
Pasteurized cow's milk
Production method
artisanal
Paste
stringy
Salting
in brine
Ripening
minimum 6 months
Production period
The cheese is obtained by rennet acid coagulation of cow's milk, rupture of the clot, maturation under whey, spinning and manual modeling of the pasta in the characteristic forms.
