- Taglio Piemontino 450g
Hard cheese, with cooked pasta and a slow maturing, it’s produced all year long and it is used either as a table cheese or grated. It can be sold in whole wheels, portioned or grated
It’s made exclusively with piedmontese milk, without lysozyme, and it has, at least, 15 months of seasoning.
Perfect for snacks or to be used for different recipes.
Raw cow's milk, salt, rennet
Shape: cylindrical shape slightly convex or almost straight, flat sides.
Dimensions: diameter 40 to 45 cm, the shape height is 18 to 25 cm with variations in relation to the working conditions techniques.
Weight: 30 to 36 kg.
Rind: hard, smooth, non-edible.
Paste: hard, with slightly grainy texture. The rind color is typical for aged cheese; the paste's color varies from white to slightly yellowish. The paste has a fragrant aroma and delicate flavor.
Salmonella: absent in 25 g;
Listeria monocytogenes: absent in 25 g;
Staphylococcal enterotoxins: not detectable in 25 g;