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Medium-aged cheese made from cow's milk with a typical irregular parallelepiped shape with rounded edges, due to the traditional production in linen cloths. The straw-colored rind is naturally bloomed and resistant. The semi-hard and elastic paste is fatty and compact, with small holes.
Aging: 10/20 days on wooden mats
Aging: 10/20 days on wooden mats
Sola di vacca
€5.70
Medium-aged cheese made from cow's milk with a typical irregular parallelepiped shape with rounded edges, due to the traditional production in linen cloths. The straw-colored rind is naturally bloomed and resistant. The semi-hard and elastic paste is fatty and compact, with small holes.
Aging: 10/20 days on wooden mats
Aging: 10/20 days on wooden mats
INGREDIENTS: Cow's MILK, rennet, salt, lactic ferments
Fun fact: "Sola" in Piedmontese dialect is the sole of shoes, which this square-shaped cheese tends to resemble, especially after a long maturation. Unique among cheeses, sola is born in linen cloths from which the whey drains. The subsequent uniform maturation on wooden wicker mats is the secret to the unique taste of this cow's sola.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Cow milk
- Curing time
- Short curing (15 - 60 days)
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