Its flavour, strong and determined, is due to the rennet powder and its long seasoning. When the milk arrives at our plant the initial laboratory tests are carried out, and only if the results are favourable it undergoes pasteurization at a temperature of 72 ° C, then is brought to 38 ° C and the rennet and milk enzymes are added to make it coagulate. After its breaking into grains, the paste is transferred into the moulds which are turned over to obtain rind uniformity. They are placed in the steaming room for about five hours and then left to rest until the next day. Salting is done manually for each form. They are then transferred to the ripening room. We suggest that you consume this product with honey and accompany it with a full-bodied red wine.
|Energy values||KJkcal||1840 444|
|Total Fats - Satured fats||gg||37,44--|
|Carbohydrate - Sugars||gg||2,00-|