A tasty cheese for every moment. It has a fresh and rich pasta of good tastes,thanks to his composition of milk of sheep and cow. Coagulated with with lamb rennet, later around 30 minutes the filbert breakup is performed and, deposited the curd in the special dice, a stew is effected to around 35°C. The salting is performed to dry.
The seasoning happens in a period that has varied since 15 a 30 days. You gets so a product to soft pasta, extending white color to the pale yellow one and thin crust
Ingredients: pasteurized milk (vaccine e ovine) - salt - rennet. Matured: 1 month. Conservation: frigo +4°C (3 months) - NATURAL PRODUCT