The milk arrives in the plant and undergoes the initial laboratory tests, then is pasteurized at a temperature of 72° C, and we add the milk enzymes, rennet, lipase and Penicillium Candidum, which gives the rind its characteristic white mould. The curd is broken into hazelnut-size grains and then poured into moulds. The forms are immediately turned over in the moulds to give uniformity to the rind and are transferred into the steaming room and then into the resting room for 12 hours. Salting is done manually on the individual forms. The forms are cylindrical. This cheese stands out from all the others by the presence of a particular white mould on the rind. Its weight is about 1400 grams, with a soft and white paste.
|Energy values||KJ kcal||1445 348|
|Total Fats - Satured fats||gg||26,77--|
|Carbohydrate - Sugars||gg||1,80-|