| INGREDIENTS | Cow’s milk, salt, animal rennet, lactic ferments. |
| WEIGHT | from 5 to 8 kg |
| CHARACTERISTICS (crust, pasta, flavor, shape) |
Cylindrical shape with a diameter from 15 to 35 cm. The rind is not edible, thin and smooth. The paste is soft and elastic with straw-yellow shades. The taste is sweet, pleasant and delicate for the whole milk product, intense and harmonious for the semi-fat one. |
| CONSERVATION TEMPERATURE | +2°C / +8°C |
