Handmade soft cows milk cheese from Lombard with saltwater triple-washed rind

It takes its name from this rind treatment with water and salt, as it is a little cheese formaggella, with a washed rind lavata. Hence we have called it Lavatella. At least three washes are repeated with a brine consisting of water and salt. Handmade, it is an excellent alternative to Polentone's Formajo and, given its smaller size, can be appreciated by more people.