The Baldus cheese from La Casara is a semi-cooked cheese, produced exclusively with pasteurized cow's milk. The Baldus is salted dry or in brine and has a minimum aging of two months. It has a cylindrical shape with a slightly convex edge and almost flat faces. The rind is thin, the paste is straw yellow in color. It has an elastic and soft paste with pronounced holes, with a milky taste and a sweet and intense flavor.
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The Baldus cheese from La Casara is a semi-cooked cheese, produced exclusively with pasteurized cow's milk. The Baldus is salted dry or in brine and has a minimum aging of two months. It has a cylindrical shape with a slightly convex edge and almost flat faces. The rind is thin, the paste is straw yellow in color. It has an elastic and soft paste with pronounced holes, with a milky taste and a sweet and intense flavor.
