Semi-cooked cheese whose characteristic shape is due to the use of rush molds made by hand according to ancient Sardinian traditions.
The balanced relationship of the components useful for human nutrition make this cheese a product indicated for an healthy diet. Aged to the pomace
Size: 24×14 cm approximately
Production area: Sardinia.
Ingredients: Sheep’s milk, goat’s milk, rennet, salt, natural milk enzymes, aged to the pomace.
Salting: in brine
Aging: More than 90 days.
Rind: Pale yellow to dark brown, striped.
Color and texture: White to pale yellow, compact, slightly grainy.
Flavor: Pleasant, slightly spicy.
Shelf life: 24 months.
Storage temperature: +4/+8 °C.