Lake Como Cheeses
Lario's Cuisine | The missoltini | The Tooc | Polente | Fish | Cheeses | Cakes
The comasco is earth of cheeses of alpeggio, particularly in the Valley of Intelvi, where masterpieces of the cheese art are born as the Casoretta, fat cheese of bovine milk at times with addition (around the 10 percent) of caprino, that seasons at least one month and then is used for insaporire the pastas, the polenta and so street.
In the Valley of Intelvi and aloft Lario the Zincarlin produces then him, a ricotta aromatizes can also season more than one year and is covered of black pepper.
The unique taste and the perfume of vanilla are owed to the workmanship with bovine serum of fat cheese and sour serum together with milk of goat or of cow. When is seasoned, the Zincarlin has a thin bloomed crust and a strong and appetizing taste.
The The comasco is earth of cheeses of alpeggio, particularly in the Valley of Intelvi, where masterpieces of the cheese art are born as the Casoretta, fat cheese of bovine milk at times with addition (around the 10 percent) of caprino, that seasons at least one month and then is used for insaporire the pastas, the polenta and so street.
In the Valley of Intelvi and aloft Lario the Zincarlin produces then him, a ricotta aromatizes can also season more than one year and is covered of black pepper.
The unique taste and the perfume of vanilla are owed to the workmanship with bovine serum of fat cheese and sour serum together with milk of goat or of cow. When is seasoned, the Zincarlin has a thin bloomed crust and a strong and appetizing taste.
The Semuda thin cheese typical of the zone between Dongo and Gravedona, produced by bovine milk manually skimmed.
On the slope lecchese of the Lario, the earth of the cheeses is the Valsassina, here a special Taleggio Dop as the Gorgonzola Dop it is born, together with a great family of fresh stracchini and seasoned.
One of the secret of the casaris of the Valsassina are in the 'wine cellars' natural of the zone: caves and hollow dug in the rock where they blow current beneficent for the cheeses.
We signal besides the Fiorone, the Robiola and many others that are found in fresh version and seasoned for a long time in cave.
On the Lario all know the Furmagitts, fresh or seasoned, to the natural or flavored one from pepper and oil or from the cultivated grasses in the zone, caprini or of bovine milk., produced by bovine milk manually skimmed.
On the slope lecchese of the Lario, the earth of the cheeses is the Valsassina, here a special Taleggio Dop as the Gorgonzola Dop it is born, together with a great family of fresh stracchini and seasoned.
One of the secret of the casaris of the Valsassina are in the 'wine cellars' natural of the zone: caves and hollow dug in the rock where they blow current beneficent for the cheeses.
We signal besides the Fiorone, the Robiola and many others that are found in fresh version and seasoned for a long time in cave.
On the Lario all know the Furmagitts, fresh or seasoned, to the natural or flavored one from pepper and oil or from the cultivated grasses in the zone, caprini or of bovine milk.
