This cheese is made with raw whole ewe’s milk (at 37°C), minimum maturing period is 21 days. A typical soft Sardinian table cheese. Its rind is smooth, straw-yellow in colour; its interior is white with some sparse eyes. Weight 1,7/1,9 kg. Available whole or portioned vacuum.
Ingredients: Ewe’s milk, milk enzymes, veal rennet, salt.
Nutrition facts per 100g: Energy kJ 1988/ kcal 475, Fat % 40,5, of which saturates 25,0, Carbohydrate 0,6, of which sugars 0,4, Protein 27,0, Salt 1,95.