U Cabanin cheese is exclusively obtained from Cabannina cows bred in small local farms. It has a cylindrical shape with flat upper and lower side with a diameter of 17-19 cm and a lateral side of 7-9 cm. It matures naturally, at least for two months in the cool environment of Val d'Aveto. It has a compact and elastic texture characterized by a color going from white to ivory, with sparse holes. Its smell recalls butter and mature hay, together with hazelnuts and honey. The slightly acidulous taste is extremely good.
|Cella Angelo||Parazzuolo (GE)||Retailers|
|Cella Rosanna||Rezzoaglio (GE)||Retailers|