Semi-hard cheese with a distinctive aroma for a cheese with a distinctive source: buffalo’s milk. Slowly matured for four months to obtain an intense but refined cheese.
INGREDIENTS:Pasteurized buffalo milk (70%), pasteurized goat milk (30%), salt, stabilizer: calcium chloride, rennet, egg lysozyme and lactic starters.
WINE-PAIRING: A cheese which, due to its bitter notes, pairs very well with a fruity white.
IN THE KITCHEN: Works very well as a dessert with dry figs or quince.
| 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 (KCal- KJ/100gr) | 455-1885 |
| Salt | 1,25 % |
| Calcium | 0,78 % |
