Unique due to the milk’s origin, it has a close and buttery texture. It shows buffalo milk’s from the beginning: it starts with sweet hints, it turns acid and it has a slightly bitter aftertaste tempting to try it again.
INGREDIENTS: Pasteurized buffalo milk (70%) and goat milk (30%), salt, rennet, calcic chloride, egg lysozyme and lactic starters.
WINE-PAIRING: White wine in barrel, young black wine or craft blond beer.
IN THE KITCHEN: A very interesting element in a cheese board that contains cheese sfrom different places.
| Protein | 21,07 % |
| Carbohydrates | 3,23 % |
| of which sugar | 0,00 % |
| Fat | 39,80 % |
| of which saturated fat | 28,40 % |
| of which monounsaturated | 9,85 % |
| of which, polyunsaturated | 1,54 % |
| Fat material on dry extract | 59,04 % |
| Energy (kJ-kcal/100gr) | 1885-455 |
| Salt | 1,25 % |
| Calcium | 0,78 % |
