Agrì di Valtorta P.A.T.
Traditional Agri-food Product. It is a Slow Food Presidium. In the past, its curd was sold in “big loaves” called “pasta d ‘Agrì” from which retailers made many small blocks by mixing them by hand with some salt.
360-degree tour
Explore the details
Characteristics
Name:
Agrì di Valtorta P.A.T.
Milk:
Full cream raw cow’s milk, from a single milking, with the addition of acid whey from the previous production.
Rind:
Absent if the product is fresh, while a moist, soft, rough straw yellow rind with white and gray moulds is formed during the maturation.
Ageing:
From a few hours to 2-3 months. Very appreciated after 15-20 days of maturation.
Type:
Fat, uncooked, soft cheese with mainly acid coagulation.
Production area:
Lombardia: provincia di Bergamo.
Production:
Annuale.
