Aged cheeses - Botalla, for cheese lovers

Aged Italian Cheeses - Cheese by Botalla-FoodExplore.

Aged cheeses are divided in long- aged ones, when the aging is less than 180 days, and middle-aged ones, when the aging goes from 60 to 180 days. Most of the time these cheeses have a firm pastry dough and a thick crust, together with strong and distinctive aromas. Aged cheeses are produced all around Italy, especially in the northern regions, where the production of these cheeses is well-established, mainly in Lombardy and Piedmont mountain pastures. Pecorino cheeses are very famous as well, made with sheep’s milk, especially the ones from Tuscany, Rome, Sicily and Sardinia. Usually aged cheeses are served with elaborate dishes, as stews, polenta and other traditional dishes. Parmigiano Reggiano is considered the king of aged cheeses, whose aging could even last 60 months.


Bonino's family is the owner of the Botalla cheese factory in Biella, Piedmont. The milk used in the cheese factory comes from local Biella and Piedmont cows. The cheese factory is made up of technicians and cheese-makers who carefully follow all the different steps of the cheese-making process, from the curdling to the cheese ageing that takes place on fir boards in natural cellars.
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