Cooked sheep’s milk cheese produced according to the Sicilian dairy tradition, matured, with an intense, persistent and strong flavour.
Ingredients: pasteurized sheep’s MILK, salt, rennet and lactic ferments.
Origin of the milk: Italy – 100% Sicily
Format: Take away / 16 kg
Keep in the refrigerator at +4°/+6°
The product can be used as an ingredient in food preparations or consumed “uncooked”, as in the typical Italian cheese tradition.
Shelf Life: 150 to 365 days.
Appearance: cylindrical shape with flat faces and the typical marks left by the basket
Color: Intense straw yellow
Taste/odor: Strong, persistent and savory
Consistency: Soft cheese
Energy …………….1639
KJ/395 Kcal Fats…………….31.4
of which saturated…. ……22.1
Carbohydrates………..0
of which sugars……0
Proteins……………27.9
Salt.. ………………..4.80
Nuts (walnuts and pistachio), milk and milk products (including lactose).
