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Formaggella Vallesabbia

The Formaggella Vallesabbia is produced with whole cow milk, it has a partially cooked dough, and an average aging of 60 days. The aging is necessary to obtain a compact consistence for the dough, which gets a bit tougher near the crust. Ingredients for the cheese are pasteurised milk, rennet, salt and milk ferments . This process makes the formaggella a cheese with a sweet taste, delicate odour and gives it a white/golden colour. With a cylinder shape, it has a diameter of about 18 cm, and a weight between 1.7 and 1.8 kilograms.

Product Description

Cheese made with whole milk from cows, with semi-cooked dough and medium aging.(About 40-60 days)


Pasteurised milk, rennet, salt and milk ferments


Diameter 18 cm


1.7 - 1.8 Kg


Pasta compatta , pastosa e leggermente proteolizzata in prossimità della crosta.

Organic characteritics:

Flavour: sweet.
Odour: delicate.
Colour: white slightly golden

Nutrition facts:

Fat: 30.5% - 51%
Proteins: 25.5% - 41%
Humidity: 38.5%
Ashes: 4.3% - 6.2%
Carbohydrates: 1.2% - 1.8%
1590 KJ / 100gr
383 KCAL / 100gr

Microbiological characteristics

C.B.T., Listeria monocytogenes, Coliformi, Sthapilococcus Aureus, Salmonella, Aflatossine:

Respecting and inferior to limits imposed by law DPR 54/97

Formaggella Vallesabbia



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