Semi-hard cheese made of spun paste produced with raw cow's milk with the addition of black truffle "brecciolino", oval-shaped with a hard and thin straw-yellow crust. Internally the compact and homogeneous paste has a sweet and delicate taste when fresh.
Our types of seasoning are: "il Fresco" (seasoning up to 3 months) with a sweet and delicate taste and a compact and homogeneous paste, "il Semistagionato" (seasoning from 4 to 8 months) with a stronger aromatic intensity and with a sparse eye formation inside the paste, "lo Stagionato" (seasoning over 1 year) refined from one to two years, with a stronger and spicy taste and with marked eye formation and flaking in the paste.
Preservation and tasting suggestions: Keeping the cheese at the right temperature is essential to keep its organoleptic characteristics intact and to appreciate the quality of the product. Fresh cheeses should be kept in the refrigerator at 2 / 4 ° C, while aged and semi-matured cheeses at temperatures between 8 / 10 ° C.
When the package arrives, take the cheese out of its packaging and keep it in the fridge wrapped in greaseproof paper or vacuum-packed. Consume it within the expiry dates indicated for the various types of cheese and, in the case of vacuum-packed cheeses, within a maximum of 60 days. In order to fully enjoy its flavour and reveal all its organoleptic characteristics, the cheese must be removed from the fridge one hour before consumption, unwrapped and left to breathe.
Product subject to weight loss.
Nutritional Table Average values for 100 g of product
Kcal 257 kj 1070
-of which saturated fatty acids
of which Sugars
Raw cow's milk of 100 % productionlto molisana, whey, salt, rennet, truffle
Region of Origin
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