Agrì di Valtorta P.A.T.
Traditional Agri-food Product and Slow Food Presidium. In the past, its curd was marketed in “large loaves” called “pasta d’ Agrì” from which retailers made numerous small shapes by kneading them by hand with salt.
TECHNICAL CARD
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DENOMINATION:
Agrì di Valtorta P.A.T.
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PRODUCTION AREA:
Lombardy: province of Bergamo.
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TYPOLOGY:
Fat, uncooked, soft cheese with predominantly acid coagulation.
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MILK:
Cow's milk, whole, raw, from a single milking, with added acid whey from previous processing
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CRUST:
Absent in fresh product, while a straw-yellow skin with white and gray molds forms, moist, soft and wrinkled as ripening progresses.
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SEASONING:
A few hours to 2-3 months. Highly appreciated after 15-20 days of maturation
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PRODUCTION:
Annual.
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