Cheese

Texture of the mass: fibrous, elastic, closed and consistent (as fat content and degree of maturation)

Cheese moisture medium high or very high humidity or slightly pasta, soft or very soft, extra fat, fatty semifatty to that obtained by a spinning mass acidified (intermediate product obtained by coagulation of milk by rennet and / or other appropriate coagulating enzymes), supplemented or not by the action of specific lactic acid bacteria. According to their various forms and types of milk used for processing, has different names: Bocconcino, Pulpeta, Buffarella, Fior di Latte, Braid, bar, etc.. headings: Bocconcino, Pulpeta, Buffarella, Fior di Latte, Braid, bar, etc..