Merkki: Stagionatore Emilio Brullo

This Malga cheese is Selected and refiner by Emilio Brusso maturing from 5 genarazioni, it is a cheese produced in the high mountains exactly Val di Stabio inside the Adamello park, nature reserve at 1950 meters above sea level, with fresh milk.
The production runs from late June to late September, is used exclusively pasture milk, they produce forms of 6-10 kg. depending on the day of milk available, it is a skimmed raw milk cheese exclusively to: rennet milk salt.
After salting is allowed to rest in the room for the first seasoning. In late September it is transported downstream to continue maturing in the cellar of aging, which can reach and even exceed 10 years. It can consume from 5 months of ripening on. It shows mainly firm cheese with small holes (partridge eye), perfume, depending on age, going from a hint of herbs and flowers in a more pronounced nutty flavor.