Hard, cooked semi-fat cheese produced with the use of calf rennet with natural fermentation acidity obtained from Italian cow's milk (Lombardy).
Color of the paste: white or straw yellow.
Consistency: hard, minutely grainy texture, flaky fracture.
Rind: natural dark or golden yellow tint.
Taste: fragrant, delicate.
Matured for more than 9 months.
Produced by Latteria Soresina
Storage and transport temperature: from +4° to +6°C.
- Milk 98.413%
- Salt 1.5%
- Rennet 0.06%
- Lysozyme 0.027%
- EGGS and products based on lysozyme
- MILK and milk products (including lactose)
Per 100g of product:
- Energy 1597 kj - 384 kcal
- Fat 68g of which saturated fatty acids 17.5g
- Carbohydrates 0g of which sugars 0g
- Protein 33g
- Sodium 0,7g