What I am also reminded of all Brescia me almost daily, referring to my stubbornness, details that "others" to the climax they hitch Brescia. ... But I say why? Well ... ...
What to do with cheese? .. which is anything apart from Brescia.
I is brought directly from Valcamonica, it is said that the name comes from the Celts, and that is to indicate the place of production and more recently by dialect word "Hitler " whereas indicates the place where they made salt and refined cheeses.
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| Casel (Silter) of Caret |
E 'cheese product throughout the year with only raw milk of Brown Swiss cows, making cheese in the mountains and is marked with a sequence of pictures depicting some rock carvings and two anthropomorphic edelweiss, after 200 days of curing, on the flat face of the cheese, they are intended to focus on the word "SILTER CAMUNO-SEBINO" incision and rock art: a scene of plowing with a pair of edelweiss.
seasoning for about the first 100 days has a delicate flavor and is tender, the seasoning over 200 plays a stronger flavor and you can also grate.
are underway for obtaining the PDO. The words inserted in the center of the PDO will be the main logo.
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