Coagulation cheese, mainly rennet and soft paste. It is marketed after a few days of maturation in the cell. It has no rind, has a soft texture and a sweet-lactic taste similar to stracchino. The name refers to the famous character of Promessi Sposi, known for his "soft" character.
Abbondio
Abbondio Coagulation cheese, mainly rennet and soft paste. It is marketed after a few days of...
Cornelia
Cornelia Coagulation cheese, mainly rennet and soft paste. It is marketed immediately after the...
Margherita
Margherita Mainly lactic curdled cheese. It is marketed after a few days of drying in the cell. It...
Orazio
Orazio It is a semi-cured cheese with mainly rennet coagulation and semi-hard cheese. It is...
Ricotta
Ricotta After the cheese has been processed, ricotta cheese is obtained from the whey under...
Ulisse
Ulisse Coagulation cheese, mainly rennet and hard paste. Salting is dry and maturing takes place...
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Montelibretti, RM
info@tinterosse.it
Information: +39 334 7185779 (Alessandro)
Cheese factory: +39 345 8540598