To guarantee the freshness, the genuineness and the typical taste, milk is worked within 24 hours, than produced by cows and sheep that freely pasture among the greens pastures and the pure air of Mountain Pore where they eat grass fresh and good hay . This cheese has an average weight of 1-1,2 kg. Its crust is typically furrowed. It is obtained by the curdling of pasteurized sheep milk. Its nature is uniform and white and its taste is aromatic and slightly spicy.  (1.200 Kg) - Vacuum Packanging.

Ingredients: pasteurized sheep's milk, salt, rennet, lipasi. Matured: 1 month. Conservation: frigo 4C° (3 months) NATURAL PRODUCT