The production technique mirrors the typical production of blue cheeses, particularly the inoculation of Penicillium Roqueforti during the cheese maturation phase.
Buffalo milk is particularly fatty, offering a softness and an especially intense flavor.
The channels for inoculating the green/blue mold allow for the production of a slightly tangy flavor that provides the product with an excellent taste balance, making it more appealing.
Aged for about 90 days.
€ 53.90
Description
The production technique mirrors the typical production of blue cheeses, particularly the inoculation of Penicillium Roqueforti during the cheese maturation phase. Buffalo milk is particularly fatty, offering a softness and an especially intense flavor. The channels for inoculating the green/blue mold allow for the production of a slightly tangy flavor that provides the product with an excellent taste balance, making it more appealing. Aged for about 90 days.
Ingredients
Pasteurized whole buffalo milk, salt, rennet.
Allergens: milk;
May contain: Milk
Nutritional Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
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