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.
|Energy values||KJ kcal||1628 392|
|Total Fats - Satured fats||gg||29,01--|
|Carbohydrate - Sugars||gg||1,40 -|
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