Dal Piemontese “grossa pagnotta”.


The name of this cheese in Piedmontese dialect means ‘big loaf’ which is what the intact cheeses resemble.


This is a fairly soft cheese, delicately yet fully flavoured.


The use of carefully handled raw milk ensures the redolence of butter and grassy meadows.


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/pepsin 80/20.


Nutritional information: 100g of Micon contains: 329Kcal; 27g fats of which 18g saturated fats; 1.1g carbohydrates of which <0.5g sugars; 23g proteins; 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.

Caseificio Persia di Persia Luca - P.I. 03080170040

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