Hard cheese
This long-aged cheese has a notably firm, dense and pleasantly granular texture, with a rich, intensely flavoured character and a lingering finish. The hard cheese is made to a recipe developed in Italy.
| Specific type | |
| Dairy animal | Cow |
| Type of milk | Unpasteurized |
| Ripening time | At least 6 months |
| Fat content | Medium-fat |
| Cheese rind | Inedible |
| Structure | Firm, hard and slightly granular |
| Taste description | Rich, with a pronounced lingering finish |
| Awards | |
| Additional information | Made to a recipe developed in Italy. |
Project No. 25-00-C0LA2002-000001 “Culinary tourism route “Cheese Road” for the promotion and recognition of local cheese producers” is being implemented with the financial support of the EAFRD. Supported by the Ministry of Agriculture and the Rural Support Service.
