It is a cheese produced with only sheep's milk. Before processing, the milk is pasteurized. The added ingredients are: Selected lactic ferments and rennet. The cheese is placed in special maturing cells. Here it remains for about 20 days and is then transferred to a cave dug into the tuff where it completes its maturation naturally, acquiring inimitable essence and flavor.
INGREDIENTS
pasteurized sheep's milk, salt, rennet, selected lactic ferments, sunflower oil in the crust. Origin of raw material: Italy or EU countries.
Nutritional declaration (Average values per 100 gr)
Energy value: kj 1742/ Kcal 420
Fat: 36 g of which saturated fatty acids: 24 g
Carbohydrates: 1.1 g of which sugars 0 g
Protein: 24 g
Salt: 2 g
Store at a temperature between +4 / +8 °C.
TECHNICAL INFORMATION
Type of Milk: Sheep
Processing: Pasteurized Milk
Aging: Fresh
Type of Rennet: Animal
Intolerances and Allergies: MILK