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Difference between revisions of "Boscatella di Fiavè cheese"
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| − | {{ | + | [[Image:Boscatella di Fiavè cheese.jpg|thumb|300px|right|Boscatella di Fiavè cheese]] |
| + | The origins of Boscatella di Fiavè [[Cheese|cheese]] are very recent and it is produced in the [[Dairy|dairy]] capital of Fiavè in the [[Italian]] province of Trento. It is small and cylindrical and a unique feature is the thin layer of white [[Mould|mould]] which covers it. It is a soft [[Cheese|cheese]], white or pale yellow in colour, with a light, soft, buttery, melting texture without holes, and a light flavour. It should be eaten fresh. It is a ypical soft table cheese, and if left for some time in the [[Refrigerator|refrigerator]] at home, it developd a stronger flavour and an intense aroma. | ||
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| + | {{CheeseContact}} | ||
| + | [[Category:Ingredients]] [[Category:Dairy products]] [[Category:Cheeses]] | ||
| + | [[Category:Cows' milk cheeses]] | ||
| + | [[Category:Italian cheeses]] | ||
| + | [[Category:Trentino-Alto Adige cheeses]] | ||
Latest revision as of 12:50, 6 August 2012
The origins of Boscatella di Fiavè cheese are very recent and it is produced in the dairy capital of Fiavè in the Italian province of Trento. It is small and cylindrical and a unique feature is the thin layer of white mould which covers it. It is a soft cheese, white or pale yellow in colour, with a light, soft, buttery, melting texture without holes, and a light flavour. It should be eaten fresh. It is a ypical soft table cheese, and if left for some time in the refrigerator at home, it developd a stronger flavour and an intense aroma.
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