Semi-hard cheese with a minimum maturing of 120 days, produced only with pasteurized sheep's milk and addition of rennet, ferments, salt and peppercorns. Peppered cheese with a wide and low shape weighing 16 kg. It is excellent to serve at the table at the end of the meal and makes the dishes tastier when used as a condiment. Its moderately spicy taste enriches foods by giving them forgotten flavors. It is vacuum packed in whole shapes, in segments or in portions.
INGREDIENTS: Pasteurized sheep's milk, selected peppercorns, rennet, lactic ferments, salt.
ORIGIN OF MILK: ITALY
ALLERGENS: MILK / LACTOSE
|Average values for 100 g of product|
|Energy||kcal 416 - kJ 1741|
|of which matured||20 g|
|of which sugars||0,0 g|