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.
ORGANOLEPTIC CHARACTERISTICS
- Ingredients: Pasteurised cow milk, Salt, Cheese rennet, smoked flavor .
- Milk origin: Italy
- Storage: Store in refrigerator +4°C
- Packaging: packed
- Shelf-life: 7 days
Taste and Flavour
- Taste: Aromatic and spicy
NUTRITIONAL VALUES
Average values per 100g of edible portion
Energy values | KJ kcal | 1628 392 |
Total Fats - Satured fats | gg | 29,01-- |
Carbohydrate - Sugars | gg | 1,40 - |
Protein | g | 31,24 |
Sodium | g | 1,05 |
PRODUCTION AREA
Borgo dei Vinci's fresh cheeses are produced with excellent quality milk comes from the pastures of Monte Poro, a plateau overlooking the Tyrrhenian coast of Calabria, near Capo Vaticano, an wild area with pastures characterized by a great biodiversity of herbs which give the cheeses a unique organoleptic characteristic. Excellent pecorino cheeses are produced here from November to May.
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