Bernardo Italian mix cheese made in Lombardy - Lombardia Region
Territory: Clusone Seriana (BG) Province
BG Definition: Cheese made from raw milk or whole cow mixed (10% goat's milk), of soft consistency, semi-cooked, fresh or short-maturing. Synonym: Formaggella Bernard and Bernard Commodities: Milk (raw milk or whole cow mixed with 10% goat's milk), curd and possibly saffron.
Physical Characteristics: Cylindrical: 15 cm diameter. 5 cm heel. Weight: 0.5-1 Kg Color: yellow-brown Sensory Description: Mild flavor and pleasant. Production technique: It is made from raw milk and whole of a single milking. The cheese is made with whole milk. Bernarde allowed to stand for 3-4 hours. Some still add 10% of goat's milk that gave formaggella flavor and aroma. Coagulation is achieved in about 45 min. heating to 34-35 degrees.