Details
Details
From the gentle Tuscan hills a delicious cheese with black pepper.
The flavor of the cheese blends with the flavor of the black pepper, creating an amazing aroma and taste. It’s made with fresh pasteurized sheep's milk and it's prepared with traditional methods, with the addition of selected enzymes.
Special to prepare starters, bruschetta, salads, to fill buns or simply enjoyed at the table with a glass of red wine.
Produced by Dairy Salcis, in the province of Siena, from sheep's milk rigorously selected and processed according to the traditional method thus obtaining a very popular cheese.
Additional Info
Additional Info
Manufacturer | SALCIS Sas |
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Place of origin | Monteriggioni (Siena) |
Maturing | 30-60 days |
Weight/Volume | about 400 g |
Vacuum-packed | Yes |
Ingredients | Pasteurized sheep's milk, salt, rennet and black peppercorns min. 1%. Non-edible rind. |
How to preserve it | In the refrigerator for some weeks. Once opened keep it in the fridge closed in a plastic bag. |