Cooked sheep’s milk cheese produced according to the Sicilian dairy tradition, with an intense lactic 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: Tending to straw yellow
Taste/odor: Sweet/milk taste
Consistency: Soft cheese
Energy …………….1787 KJ/427 Kcal
Fats……………….33.6
Saturated………..23.44
Carbohydrates…………02.4
Sugar…….02.4
Protein……………..28.9
Salt…………………..1.68
Nuts (walnuts and pistachio), milk and milk products (including lactose).
