Mixed Cheese with Black Pepper

The product is sold in 360g vacuum-sealed package.

A cheese obtained from pasteurised sheep's and cow's milk, processed using traditional technologies with the addition of selected milk enzymes; it is a cheese with a compact, cylindrical shape, white in colour, with the addition of black pepper, which gives it a particular and intense flavour.

It is advisable before consuming it to open it from the vacuum and leave it at a temperature of about 15-20° C for about thirty minutes.

Organoleptic characteristics:

• Appearance: cylindrical
  
• Colour: straw-coloured with added black pepper
  
• Taste: The taste remains rather light even if flavoured with black pepper.
  

THE MILK USED IS ITALIAN.

Average nutritional values per 100g of product: (with 40% moisture content)

• Energy: Kcal/Kj 401/1706
  
• Fats: 32.2 g of which saturated: 19.6 g
  
• Carbohydrates: 1,2 g of which Sugars: 1,2 g
  
• Protein: 26,8 g
  
• Salt: 1,3 g
  

Standard chemical-physical parameters

• Water: 40%
  
• Water activity: <0.950
  

Storage: store in the fridge between 0 and +4°C.

How to use: table cheese to be consumed after removing the rind. NON-EDIBLE RIND

Maturing: minimum 10 days