Cheese Tallegio
Tallegio cheese, matured for 2-4 months. During the first week of ripening, it is covered with a special cheese coating (inedible). A cheese with a mild flavor that can be used to prepare various meals or eaten as is.
| Specific type | During the first week of cooking, it is covered with a special cheese coating. |
| Dairy animal | Cow |
| Type of milk | Unpasteurized |
| Ripening time | 2-4 months |
| Fat content | Bold |
| Cheese rind | Inedible |
| Structure | Flexible and melting |
| Taste description | Gentle |
| Awards | |
| Additional information | Delicious on a bun or eaten on its own, and also melts perfectly in pizzas and lasagna. |
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.
