Formaggio a pasta molle a coagulazione presamica dalla forma cilindrica caratteristico dell’Italia centrale
Formaggio a pasta molle a coagulazione presamica dalla forma cilindrica caratteristico dell’Italia centrale
VALORI NUTRIZIONALI (per 100 g di prodotto) | |
---|---|
Energia | 1246 kJ / 300 Kcal |
Grassi | 24,9 g |
di cui acidi grassi saturi | 16,2 g |
Carboidrati | 2,1 g |
di cui zuccheri | 2,1 g |
Proteine | 16,9 g |
Sale | 2,2 g |
Zona di produzione
Lombardia, Toscana, Marche, Umbria, Lazio, Puglia.
Periodo di produzione
Tutto l’anno
Ingredienti
Latte vaccino, sale, caglio.
Sapore
Intenso.
Crosta
Sottile, liscia di colore giallo rossastro.
Pasta
Morbida, compatta al taglio ma cremosa all’interno, di colore paglierino.
Stagionatura
Circa 30 giorni.
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