Typical products

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cheese and stuffed and smoked cheese  


Cheese made during all the year in the region with cow’s milk bred to pasture or stalling. It is the result of the presamic-acid uncooked curdling, or sometimes pasteurized, whole naturally sour, to which the seroinsertion is added; the veal’s liquid cheese-rennet is added. This is an half cooked and spun dough cheese, made semimechanically, or handly, sometimes it is stuffed and smoked, and salt immersing it in pickle.

 

 


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