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Merkki: Il Bagnolo
A fat, medium-aged, semi-hard cheese typical of the Alps, made by ancient methods, fat, medium-aged, soft/semi-hard cheese, golden in color.
The rind is quite soft, brown or reddish in color, washed. The minimum aging period is 60 days.
A fat, medium-aged, semi-hard cheese typical of the Alps, made by ancient methods, fat, medium-aged, soft/semi-hard cheese, golden in color.
The rind is quite soft, brown or reddish in color, washed. The minimum aging period is 60 days.
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