Roccolo Valtaleggio - Arriving to us from Lombardy, Italy, it's name comes from a characteristic cylindrical building with stone walls located in Valle, once a refuge for hunters. The process used to make the cheese closely recalls the ancient Salva cheese and contains fresh milk from brown alpine cattle which graze on Valtaleggio's fodder. the characteristic cylindrical from is slowly and carefully aged on wooden boards in cellars full of molds containing all different kinds of odors and colors. Its shape permits a softer cheese near the crust and a slightly dry center, intensifying the various flavors and aromas which create this special cheese.Saturday, August 16, 2008
Roccolo Valtaleggio
Roccolo Valtaleggio - Arriving to us from Lombardy, Italy, it's name comes from a characteristic cylindrical building with stone walls located in Valle, once a refuge for hunters. The process used to make the cheese closely recalls the ancient Salva cheese and contains fresh milk from brown alpine cattle which graze on Valtaleggio's fodder. the characteristic cylindrical from is slowly and carefully aged on wooden boards in cellars full of molds containing all different kinds of odors and colors. Its shape permits a softer cheese near the crust and a slightly dry center, intensifying the various flavors and aromas which create this special cheese.
