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Dopo la svinatura ha inizio la fermentazione malolattica condotta parte in inox e parte in legno
avviene in vasche di acciaio termocondizionate
smooth and thin crust
VALORI NUTRIZIONALI MEDI PER 100 G – Valore energetico 1739 kJ/419 kcal –
Pecorino alla Zafferano 450 kg woo_import_1 Dopo la svinatura ha inizioMilk pasteurized Italian sheep's milk, processed within 24 hours of milking. Ingredients Pasteurized sheep's MILK, rennet, salt, lactic ferments, saffron. Characteristics Semi mature pecorino with a junket shape and a golden yellow rind, due to the expert combination of saffron and cheese making. The paste is soft and compact and, after a short maturation period, it develops a sweet, aromatic and spicy flavour. In the kitchen Ideal as a component of
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