Mollana della Val Borbera (PAT): A full-fat cheese with a soft paste and a medium maturing period, obtained from cow’s milk. It is produced in the Borbera Valley in the province of Alessandria. It has a cylindrical form, circular ends with a diameter of between 20 and 25 cm, a convex lateral surface and a unit weight of around 1 kg. The reddish rind assumes, with maturing, a grey-black colour due to the formation of mould with numerous cracks and grooves. The paste is a cream-white colour, with small, fine holes and a soft consistency which gives the cheese its name (“mollo” is Italian for “soft”). Its flavour and fragrance are initially sweet and delicate before becoming stronger and more pungent.

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