Gromo

Gromo

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Gromo is a typical cheese production of the Bergamo valleys. The processing takes place respecting the traditions with whole cow's milk, fed by local meadows. The milk is coagulated at a temperature of 36 ° C and then a first break of the curd is carried out, followed by the semi-cooked up to a temperature of 45 ° C. It is matured in the cellar on wooden boards for a minimum of 8 months.