Agri di Valtorta Italian Cow cheese made in Lombardy - Lombardia Region
Territory: Brembana Valley (BG) Province
BG Definition: cheese made from whole milk, fresh from the cow or goat, raw paste, fresh Synonym: Agri paste Raw materials: milk, rennet and sal.
Physical characteristics: diameter 3-4 cm, 4-6 cm heel. Weight about 100 grams Sensory Description: Taste: delicate and aromatic. Smell: delicate. Color: White
Production technique: It is made with whole milk, fresh from the cow, cow or goat. Cow's milk or goat's milk fresh from the cow must be added a 1% acid whey (a previous work) and a bit 'of rennet in order to obtain coagulation in about 20-24 h at 12-15