Torta di Formaggio al Basilico

Torta di Formaggio al Basilico is produced in the heart of Milan, just a stone’s throw from the Duomo Cathedral, in the cellars of the famous Peck boutique, by Peck’s master cheesemaker. The production methods are traditional and follow an ancient recipe that has been carefully preserved. This cheese is made up of different layers of cheese and flavoured with a blend of mascarpone, Parmigiano Reggiano DOP, Pecorino Romano DOP, pine nuts and basil. It is then placed in a mould and kept under pressure for at least 72 hours. It’s a fresh, creamy cheese, very tasty and extremely delicious.