1 kg semi-mature Sicilian cheese
Technical characteristics
Ingredients: SHEEP'S MILK, whole raw MILK (may contain traces of GOAT'S MILK), salt, rennet and ferments.
Processing: artisanal
Pasta: pressed, semi-cooked
Salting: dry
Maturing: in a natural environment
Production: Whole year
Average weight per wheel: variable from 5 to 20 kg
Shape: cylindrical with flat faces
Heel thickness: variable from 18 to 22 cm
Organoleptic characteristics
Appearance and consistency: hard, compact and grainy ivory or straw-coloured paste. Softer in the fresh types.
Flavor: savory, intense and spicy
Nutritional Values
ENERGY VALUE 436Kcal 1824 Kj
FAT 34g of which saturated fatty acids 6.2g
CARBOHYDRATES 2.5g of which sugars 0.3g
PROTEIN 29.6g SALT 2.4g
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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