Formaggi

Yogurt

Yogurt

MILK:
Sheep, Cattle and Goat milk
TIPOLOGY:
Sheep - natural (compact)
Goat and sheep - Sheep - natural (compact)
Cow - natural (compact and drinkable)
Sheep - apricot, lemon, banana, vanilla (creamy) - strawberry, blueberry (in pieces)
CERTIFICATE OF QUALITY:
Organic
WEIGHT:
125 g – 230 g - 500 g - 1 kg - 5 kg
PRODUCTION:
All year long

Processing characteristics

A product of ancient tradition, it has been produced since prehistoric times, and came up to us rich of all its virtues: it improves the digestibility of protein, fat and lactose, stimulates antimicrobial activity and the immune system, has anti-carcinogenic effects, it facilitates processes against cholesterol, enhances the action of vitamins and promotes the bioavailability of minerals. Particularly interesting for his strong prophylactic properties; The peculiarity and uniqueness of this yogurt is the raw material: the milk. There are now other yogurt products on the market with this milk that make it much more rich, very creamy, and a sweet taste without excessive acidity.

Visual inspection:

White color if natural.

Olfactory

If natural, a hint tending to acid with a pleasant hint of cream.

Taste

Particularly creamy, tasty and without excessive acidity. In the natural flavors, particularly those made from sheep and goats milk, it is very easy to find different flavors related to the lactation: since they are exclusively produced with milk and cream without any correction, is it clearly perceptible a light flavor of the pasture.

Matching

Excellent natural to accompany salads, as ingredients for desserts.

Optimal conservation

The cheese should be kept in ventilated refrigerator at 4° C.

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