Tronchetti

To ensure the distinctiveness of this matured fresh cheese, the milk is not pasteurised but processed as raw milk. In this way, the natural microbiota of the milk is preserved, which makes this product lively and natural and enriches it with flavours and nuances that are typical of the area of origin in Biella, Piedmont. As the aging process progresses, the action of bacteria present in the raw milk allows a "cremification" process to take place, which causes the paste under the rind to soften until it almost liquefies. This process is appreciated and desired by cheese lovers as it improves the flavour of the product.