Technical characteristics
Ingredients: SHEEP'S MILK, MILK, (may contain traces of GOAT'S MILK), whole, raw
Rennet: lamb paste produced in the same company
Processing: artisanal
Pasta: soft pressed, semi-cooked
Salting: dry
Production: Whole year
Average weight per wheel: variable from 1 to 6 kg
Shape: cylindrical with flat faces
Heel thickness: variable from 10 to 22 cm
Organoleptic characteristics
Appearance and consistency: soft compact paste, straw colour.
Flavor: the flavor is pleasant, because it is still close to the original flavors of milk.
Black peppercorns or pieces of chilli pepper are sometimes added to the pasta.
Nutritional Values
ENERGY VALUE 411Kcal - 1705 Kj
FAT 33g of which saturated fatty acids 22 g
CARBOHYDRATES 2.2g of which sugars 0.6g
PROTEIN 26g SALT 2.5g
REGULATION (EU) No. 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL
For each individual product you can view the detailed list of products. To obtain further and more detailed information relating to substances or products that cause allergies or intolerances as established by REGULATION (EU) No. 1169/2011 OF THE EUROPEAN PARLIAMENT AND OF THE COUNCIL, refer to the following link: https://eur-lex.europa.eu/legal-content/IT /TXT/?uri=celex%3A32011R1169
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