Pasteurised cow’s milk, pasteurised cream, rennet, salt. Italian milk, Italian cream
Creamy, a white cream with a light and delicate flavour.
Made using the original technique from the Lodi area, with milk and fresh cream, the cheese is left to drain for 24 hours on sheets of natural cotton. The cheese is creamy with a delicate and light flavour, perfect for preparing desserts and for replacing cream in cooking.