Bormino Italian cow cheese made in Lombardy - Lombardia Region
Cheese dairy tradition of Alta Valtellina, made with whole cow's milk. Formaggella is small in size (500-700 g) and is cylindrical with flat sides of 10-12 cm in diameter and slightly convex as it is 6-7 cm in height. It has a thin crust with white fungal bloom. The pasta is soft and the color ranges from white to pale yellow, with fine holes irregularly distributed. The seasoning is extended up to 20-30 days.
INGREDIENTS Whole cow's milk of 2 milkings Liquid calf rennet Starter Salt STAGES OF THE PROCESS Stop the milk from the evening milking for 12-15 hours. Removal of the cream. Mixing in the boiler of semi-skimmed milk from the evening and the whole of the morning. Heating of milk at 30-38 degrees.