The name derives from a Piemontese dialect term indicating ‘weathered brick’.
Unpasteurised (raw) milk is heated and then coagulated with liquid rennet lending a fresh, delicate flavour to the cheese, which however can be strongly intensified in the most matured varieties.
The typical rectangular shape is created by the traditional practice of salting the cheeses on their perimetral rind and stacking them upright.
The delicate yet well-defined flavour becomes intense in well-matured versions.
Ingredients: raw milk, salt, rennet.
Milk used: raw Piedmontese cow’s milk.
Weight of single cheeses: about 8.5kg.
Rennet used: liquid calf’s rennet titred to 10,000 ratio of chymosin to pepsin 80/20.
Nutritional information: Mon vej contains per 100g: 329 Kcal; 27g fats with saturated fats 18g; 1.1g carbohydrates with sugar content < 0.5g; 23g protein and 1.5g salt.
Microbiological analysis: negative for Salmonella spp and Listeria monocytogenes.
Analysis performed by SINAL n° 0051 accredited laboratory.
Best before date: this is a semi-matured cheese meaning that if the cheese is kept intact and at the correct temperature, the best before date is flexible. However, in order to maintain optimum flavour and microbiological conditions, we recommend that it be consumed within 150 days after production.