The milk is selected every day on farms pastures of Calabria, in the period between November and June. Upon arrival at the plant the initial laboratory tests are carried out, and the milk is only processed if the results are favourable. The milk is pasteurized at a temperature of 72 ° C, then the rennet and milk enzymes are added to make it coagulate. The curd is broken into grains, put into moulds and immediately turned over to give the rind a uniform shape. It is then put into the steaming room for about three hours and left to rest for 12 hours. Salting is done manually for every single form. This cheese has a rough basket weave pattern rind, is cylindrical-shaped and has different weights (600gr – 1200gr – 5000gr). We suggest you accompany this cheese with an excellent full-bodied red wine.
|Energy values||KJkcal||1936 467|
|Total Fats - Satured fats||gg||39,47 --|
|Carbohydrate - Sugars||gg||2,61 -|