The aged cheese from the professor is a stretched curd cheese made from cow's milk, aged a minimum of 6 months, with a slightly spicy flavor and a soft consistency. It is available cut, in vacuum-packed slices of approximately 300 g and 500 g, or as a whole of approximately 8 kg. It is a ready-to-use product, suitable for various uses, excellent grated into flakes to complete dishes. It should be stored in the fridge at a temperature of about 4°C. It is best consumed at an ideal temperature of about 15–20°C. Milk origin: Italy. Allergens: lactose.
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The aged cheese from the professor is a stretched curd cheese made from cow's milk, aged a minimum of 6 months, with a slightly spicy flavor and a soft consistency. It is available cut, in vacuum-packed slices of approximately 300 g and 500 g, or as a whole of approximately 8 kg. It is a ready-to-use product, suitable for various uses, excellent grated into flakes to complete dishes. It should be stored in the fridge at a temperature of about 4°C. It is best consumed at an ideal temperature of about 15–20°C. Milk origin: Italy. Allergens: lactose.
| 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 |
