The Passito is a soft blue cheese made with cow’s milk subjected to pasteurization.
Has the distinction of having a typical sweet and delicate taste, thwarted by a mild slight acidity, which makes it pleasant to the palate.
White or pale yellow paste. Soft, thin crust light brown irregular spots of mould dotted pink and often greyish. Any surface mould growth is a natural fact that does not affect the quality of the product. Inedible Crust.
To the touch looks “solid” and creamy, while compact, flaky and white inside. At the palate is smooth and blended.
This cheese is free of cereals containing gluten and its derivates
Nutrition facts (per 100 g.)
Optimal storage conditions
from 02°C to 04°C
Italian Milk, salt, calf rennet, adjuvants (selected milk enzymes)
Milk and milk products