Melting cheese
To the milk of cow pasteurized selected lactic ferments we add rennet natural liquid of calf.
The curd is broken, cleaned, and when it manifests a good attitude to spin, cut and worked.The salting happens in pickle.
The paste è di colore bianco, morbida, compatta ,senza occhiature con sapore delicato e fresco.The paste is soft and compact without holes, with delicate and fresh taste. - Kg 0,800

Ingredients: pasteurized milk (vaccine) - salt - rennet