Bucciato Faggiola Cheese

Faggiola cheeses are strictly artisanal, still made by hand, one by one, by Master Cheesemakers who treasure the wisdom of the farming tradition combined with the security of certified, ever-evolving quality. The milk that is processed is only mountain milk, high quality 100% Italian and from the pastures of the Tuscan-Romagna Apennines. Faggiola "Bucciato" is a fresh cheese made with 100% Italian mountain milk from the pastures of the Tuscan-Romagna Apennines. The ripening period is about seven days, in which a tender rind and a creamy interior are created. This outer rind has no anti-mold treatments, so "Bucciato" can be called a completely natural cheese and can consequently be tasted in all its components. It is often used as a filling inside hot piadina but also as a filling for fresh egg pasta. Due to its tender, creamy and melt-in-your-mouth nature, it can also be tasted au naturel. Not suitable for people who are lactose intolerant and allergic to milk protein.