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We are talking about a cheese made with pasteurized whole cow's milk, pressed and with a semi-cooked paste of a slightly ivory color.
Its flavor is delicate with notes of walnuts and hay. Its appearance has a compact and dry crust that is treated, at the end of curing, with a black polyvinyl resin as a protection and easy identification.
our "Emmental" Italian
The shapes are round, with a diameter of 36/40 cm, a convex heel high from 10 to 12 cm and an average weight of about 10 kg. The holes are the only characteristic of this cheese: eyes of the size of a cherry that are formed, naturally, during the maturation process, distributing themselves more or less evenly within the shape.
OcchiatO Fontegidia is distributed only after careful maturation of at least two months, which is carried out in cells at constant temperature and humidity. Delicate in its characteristic shape, it requires particular care in handling and controlling the entire production and maturing phase. Also available OcchiatO Fontegidia / M (half-format) of about 5 kg.
It distinguishes the Belgian natural crust fontal, which we imported directly from Belgium and aged with the usual care.
