| INGREDIENTS | Milk, sheep’s milk, goat’s milk, milk cream, rennet, salt, lactic ferments. |
| WEIGHT | 2 kg |
| CHARACTERISTICS (crust, pasta, flavor, shape) |
Semi-soft paste with a sweet and fragrant taste, a little bit stronger as time passes. A thin mould coating covers the ivory white paste, which has several holes. |
| CONSERVATION TEMPERATURE | +2°C / +8°C |
