Type: Semi-fat cheese, from cow’s milk, raw, semi-hard and semi-cooked, whole form

Ingredients: Milk, salt, veal rennet, lactic cultures; crust coating: preservative (E235), color (E160B).

Production area: Territory of the Municipality of Valtorta in the province of Bergamo.

Characteristics: Semi-cooked cheese produced with cow’s whole milk

Shelf life: not defined

Indications for storage: Whole form: store between 0 and 8° C.  Cut form: store between 0 and 4° C covered with protective film for food.

Organoleptic characteristics: Straw-yellow color, soft-semi-soft consistency, light and uniform holes with “occhio di pernice” (“partridge eye”)