Introduction

Description

• Shape: cylindrical, flattened resembling small “boscaiolo” cheese.
• Rind: bloomy.
• Texture: white and creamy.
• Flavour: strong flavour of goat’s milk, increases when melted.

Characteristics

• Ingredients: goat’s milk salt, starter culture, rennet.
• Allergens: goat’s milk.
• Certification: EC Identification mark – IT 02 129 CE.
• Transportation: refrigerate below 4 °C.
• Microbiological properties: in compliance with guidelines set out for pasteurised milk cheeses in REG EC 2073-05 and subsequent amendments.

Packaging

• Product: sold as whole cheeses, in pieces or vacuum-packed portions.
• Packaging: single item: one cheese wrapped in food paper. Boxed items: one or two cheeses per box.
• Net weight per item: whole cheese: from 300 g to 2.5 kg.