|Semi-cooked table cheese obtained from whole organic sheep’s milk, pasteurized.
|Veal rennet is added at the starter culture to allow coagulation, at the temperature of 36/37 °C.
|By immersion for about 24 hours
|At least 120 days at the temperature of 14 °C
|Form cylindrical with straight sides and flat plate
Size flat side about 16 cm, height about 15 cm
Weight from about 2.20 Kg
|Smooth, black rind;
|Compact paste, with irregular, small eyes. From white to straw yellow depending on the length of maturation.
|Strong and spicy taste.
|The products are washed and brushed before the sale. Individually vacuumed , in boxes of 10 pieces
|For any specific category of consumers