The seasoned cheese of the professor is a spun paste cheese made from cow's milk, aged for a minimum of 6 months, with a slightly spicy flavor and a soft texture. It is available cut, in vacuum-sealed slices of about 300 gr and 500 gr, or whole at approximately 8 kg. It is a ready-to-use product, suitable for various uses, and is excellent grated in flakes to complete dishes. It is preserved in the fridge at a temperature of about 4°C. It is consumed at an ideal temperature of about 15–20° C.
| Energy (kcal) | 394.8 |
| Carbohydrates (g) | 2 |
| of which Sugars (g) | 2 |
| Fat (g) | 30.12 |
| of which Saturates (g) | 16.69 |
| Protein (g) | 28.93 |
| Sale (g) | 3.26 |
The seasoned cheese of the professor is a spun paste cheese made from cow's milk, aged for a minimum of 6 months, with a slightly spicy flavor and a soft texture. It is available cut, in vacuum-sealed slices of about 300 gr and 500 gr, or whole at approximately 8 kg. It is a ready-to-use product, suitable for various uses, and is excellent grated in flakes to complete dishes. It is preserved in the fridge at a temperature of about 4°C. It is consumed at an ideal temperature of about 15–20° C.
Price VAT included
