Fior di cardo Pecorino with vegetable rennet Busti- 500g

Fior di cardo Pecorino with vegetable rennet Busti- 500g

Category: Cold cuts and cheese•Seller: FoodExplore
Fior di cardo Pecorino with vegetable rennet Busti is a Tuscan cheese made with pure sheep's milk. The coagulation is carried out using vegetable rennet extracted from thistle, making this cheese suitable for a vegetarian diet. The cheese is medium-aged, about 40 days, and has a light color with a characteristic flavor of freshly milked milk. This cheese is excellent when consumed on its own, accompanied by a good medium-bodied Tuscan red wine or a Trento DOC. Pairings: Cheese that pairs perfectly with the great wines of Tuscany. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: Vegetable rennet obtained from thistle is used to coagulate the curd. Aging: 24 Other: NUTRITIONAL INFORMATION PER 100 g ENERGY VALUE 1541 kj 372 kcal FAT 32 g PROTEIN 21 g of which Saturates 23 g CARBOHYDRATE 0 0 g DIETARY FIBRE 0 0 g of which Sugars 0 0 g SALT 1 6 g
£ 10.18

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Description

Fior di cardo Pecorino with vegetable rennet Busti is a Tuscan cheese made with pure sheep's milk. The coagulation is carried out using vegetable rennet extracted from thistle, making this cheese suitable for a vegetarian diet. The cheese is medium-aged, about 40 days, and has a light color with a characteristic flavor of freshly milked milk. This cheese is excellent when consumed on its own, accompanied by a good medium-bodied Tuscan red wine or a Trento DOC. Pairings: Cheese that pairs perfectly with the great wines of Tuscany. Storage: Store in the refrigerator, cover the cut part with a cloth. Processing: Vegetable rennet obtained from thistle is used to coagulate the curd. Aging: 24 Other: NUTRITIONAL INFORMATION PER 100 g ENERGY VALUE 1541 kj 372 kcal FAT 32 g PROTEIN 21 g of which Saturates 23 g CARBOHYDRATE 0 0 g DIETARY FIBRE 0 0 g of which Sugars 0 0 g SALT 1 6 g

Ingredients

Pasteurized sheep milk, Volterra salt, vegetable rennet (obtained from cynara cardunculus), and cheese cultures. Treated on the surface with preservatives E235, E202. Milk and milk products.

Nutritional Analysis

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