90% Cow milk, 10% Sheep milk
CERTIFICATE OF QUALITY:
All year long
The processing is the result of an innovative improvement on a long-standing traditional recipe added. In fact we use in addition to the classic cow's milk a 10% sheep's milk which gives the product a special flavor. After being pasteurized, are inserted in the milk ferments and rennet: the curd is broken to the size of a walnut. Following the serum is separated and is given the form to cheese. After 3-4 hours, reached the 4.9 pH, the curd is put into the slicing then into the spinner with boiling water. Finally, when the paste row, is put into the printer and then in cold water.
White surface and white dough.
The smell is very intense with a hint of cream.
The flavor is sweet at the beginning and distinct at the end; perceptions in the mouth are rich and intense.
It is a simple and wondering cheese. Perfect for everyday meal, also a great addition to a green salad with tomatoes and cucumber and a glass of white wine Parrina Bianco D.O.C.
The cheese should be kept in ventilated refrigerator at 4°C.Download PDF