Parco Lombardo della Valle del Ticino

Fresh cheese with a soft and white texture

• Production Techniques: milk is pasteurized and then cooled down. When it reaches the 44°C, milk enzymes are added. It is curdled at 38°C. After breaking the curd, the product is put into rectangular molds and is left stewing for 20 hours in order to favor the whey drainage. It is sold after 4 days.
• Packaging: one package for each crescenza under 300 grams, in food paper for bigger sizes.
• Production Season: available all year round.