Campizzolu
Formaggio pecorino da tavola prodotto esclusivamente con latte biologico di pecora pastorizzato, coagulato con caglio di vitello e salato in umido
Caratteristiche
| PRODUCT NAME | Campizzolu |
| PRODUCTION AREA | Sardinia |
| FEATURES | Semi-cooked table cheese obtained from whole organic sheep’s milk, pasteurized. |
| CURDLING | Veal rennet is added at the starter culture to allow coagulation, at the temperature of 36/37 °C. |
| SALTING | By immersion for about 24 hours |
| RIPENING | At least 120 days at the temperature of 14 °C |
| SIZE | Form cylindrical with straight sides and flat plate
Size flat side about 16 cm, height about 15 cm Weight from about 2.20 Kg |
| EXTERIOR | Smooth, black rind; |
| TEXTURE | Compact paste, with irregular, small eyes. From white to straw yellow depending on the length of maturation. |
| TASTE | Strong and spicy taste. |
| PACKAGING | The products are washed and brushed before the sale. Individually vacuumed , in boxes of 10 pieces |
| DESTINATION | For any specific category of consumers |
