Bianchino

Bianchino is made using the milk from the evening and morning milkings, with the addition of whey from the production of the previous batch (starter culture). The cheese is dry salted with sea salt and aged for an average of 10–15 days.

AZIENDA: Azienda Agricola La Capra Canta

CARATTERISTICHE DEL FORMAGGIO

caprino
fresco
acido-presamica
molle
whole
raw
raw
5cm
10 - 12 cm
250 g

DATI NUTRIZIONALI

VALORI MEDI NUTRIZIONALI PER 100 G

245 kcal
1018 kJ
20 g
12 g
0 g
0 g
16 g
1,9 g

SCHEDA DESCRITTIVA

BIANCHINO
Cylindrical
Mouldy, cerebriform
White-grey
White nounder-rind
Absent
Absent
Dry ,crumbly, firm,hard
Butter,fatty acids (butter fermented), yogurt, whey, animal, vegetable, milk
Acidic, savoury, sweet
Whey, vegetable, earth, animal, lemon, butter
Pungent
Dry, dried-out, gluey
Intense
TORNA ALL'ELENCO

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