| INGREDIENTS | Milk, salt, rennet, lactic ferments. |
| WEIGHT | 3,5 kg |
| CHARACTERISTICS (crust, pasta, flavor, shape) |
Triangulare shape. It’s covered by a not edible crust, whose color is yellow tending to amber. The paste is semi-hard with and intense ande delicate shape. |
| CONSERVATION TEMPERATURE | +2°C / +8°C |
