The initial tests are carried out in our plant, cryoscopy and acidity, and if the results are favourable the milk undergoes a process of transformation within twenty-four hours. It is first pasteurized at a temperature of 72° C, then rennet and milk enzymes are added, and the curd is broken up into hazelnut-size granules. The shapes thus obtained remain in the steaming room for about three hours and are then transferred into the resting room for another twelve hours. Salting is done manually on each form before they are transferred to the drying room at a temperature of 11° C and 85% humidity. After a period of 25/30 days the product is ready for sale.
|Energy values||KJkcal||1840 444|
|Total Fats - Satured fats||gg||31,62 --|
|Carbohydrate - Sugars||gg||1,75-|