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Site reported by: Gragnano, città della pasta
Odisseo - Kg 1.100 $18.84

The pastures of Poro Mount are particularly rich of aromatic and fragrant essences and for a long time the pecorinos produced in this zone have enjoyed of good fame. To the pasteurized milk we add lamb rennet and it allows to coagulate for about 30/35 minutes. Than we perfoms a filbert breakup and it is set the curd  in the special dice. The salting is performed to dry. The maturation  happens in 15-30 days in local  with temperatures  of 10-14°C and damp 80-90%: His Pasta is fresh, tender, compact and elastic of extending white color to the pale yellow one.       Kg 1.100 - Vacuum Packanging

Ingredients: pasteurized milk (ovine) -salt - rennet - Matured: 1 month - Conservation: Frigo + 4C° (3 months) - NATURAL PRODUCT

This product was added to our catalog on
Sabato, November 09, 2008.
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