Obtained from 100% Italian milk, the Valmetauro Pecorino cheese is made from the addition of rennet and lactic ferments. Subsequently, the breaking of the curd is delicately hand-made.
Origin of milk: Italy
INGREDIENTS: Pasteurized Whole Sheep's milk, salt, rennet, lactic ferments. Preservatives: E235 - E202 (on the crust). The crust is not edible.
HOW TO USE: To fully taste its taste and quality, the product stored at refrigerated temperature should be kept at room temperature for some hours before being consumed.
|Energy||1494 kJ / 360 kcal|
|of which saturates||20,74 g|
|of which sugars||0,53 g|