1.0Torino Cheesehttps://www.torinocheese.com/en/assistenza.informatica@to.camcom.ithttps://www.torinocheese.com/en/author/admin/Bianchino - Torino Cheeserich600338<blockquote class="wp-embedded-content" data-secret="EkBpiGV2tY"><a href="https://www.torinocheese.com/en/formaggio/bianchino/">Bianchino</a></blockquote><iframe sandbox="allow-scripts" security="restricted" src="https://www.torinocheese.com/en/formaggio/bianchino/embed/#?secret=EkBpiGV2tY" width="600" height="338" title="“Bianchino” — Torino Cheese" data-secret="EkBpiGV2tY" frameborder="0" marginwidth="0" marginheight="0" scrolling="no" class="wp-embedded-content"></iframe><script type="text/javascript">
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Bianchino is made using the milk from the evening and morning milkings, with the addition of whey from the production of the previous batch (starter culture). The cheese is dry salted with sea salt and aged for an average of 10–15 days.