CHARACTERISTICS AND PROPERTIES:
Ingredients: Pasteurized sheep’s milk, lactic vaccines, rennet and salt. Surface treated with olive oil or raw linen. Inedible crust.
Processing: Milk pasteurization at 72 ° C for 30 ”, cooling to 36-38 ° C with addition of lactic acid bacteria vaccines and stop fermentation, adding rennet and coagulation, discharge into the molds, stewing, dry salting, seasoning in cell at 10 ° C for 60-90 days, and other days in the cave 90/120. Final treatment in crust with olive oil or raw linen.
Weight: Kg.2,400 / 2,800 ca.
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