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Fiaschettino  Fiaschettino
Pieces per carton
6
Diameter
13 cm
Region
Veneto
Ageing in weeks
3
Cheese dough
Semi-hard
Fat in dry matter
45 %
Packaging method
Vacuum

Fiaschetto used to be made exclusively in the Spring-Summer months, in little wooden cowsheds. The manual technique that is traditionally used, and which is still handed down today, was refined slightly because the cheese had to last much longer, in that, together with pork-based products, it had to last all year long. A typical product from southern Italy, the name “Fiaschetto” comes from its long, rounded shape that looks like the typical straw flasks used for wine. This cheese is available with a natural, thin, white rind or smoked.



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