Roccolo Valtaleggio

Regional selection: 
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Milk Treatment: 
Raw milk

A “roccolo” in Valtaleggio is a cylindrical construction, often surrounded by high hedges or trees. This typical building is still used by hunters as a shelter and vantage point for hunting. CasArrigoni has decided to associate this shape with a milk processing method that is very similar to the one used for producing Salva Cremasco. This cheese has a dark brown thin, rough rind. The interior has a compact texture without holes. Centripetal ripening makes it extremely creamy near the sides and thicker in the middle, where the texture is whiter and chalkier. The long aging process gives this cheese an very intense flavour, with undergrowth hints combined with a very mild taste. Minimum aging of 6 months.

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