Bigetto Italian cow cheese made in Umbria

Bigetto Italian cow cheese made in Umbria

In the past, Umbrian, there is room for a cheese that was held under the ashes in order to better maintain it and thus took on a grayish color on the crust. This color, in the dialect of Perugia, was called "gray" and because it was a small cheese, "bijective".

A name and a product, therefore, closely linked to the Umbrian rural tradition, but which now has some different characteristics that means it is no longer able to be kept under the ashes (for hygiene/health reasons). Seasoning: 8 months. Place of Production: Moat of Vico


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