We add selected milk enzymes and natural liquid calf rennet to the cow’s milk, which is pasteurized at a temperature of 70 ° C. and produced in the pastures of the Monte Poro area. The breaking of the curd is done manually with a spino whisk into hazelnut-size grains. It is then left to ripen under whey at a temperature of 37 ° C in the steaming room until maturation and undergoes stretching.
|ENERGIEWERT||KJ kcal||1164 280|
|FETTE Von Denen Gesättigte Fettsäuren||g g||22,15 50,49|
|Kohlenhydrate Von Denen Zucker||g g||0,81 --|