Description
INGREDIENTS
Pasteurized sheep’s Milk – Ginger powder 0.08% – Rennet – Lactic ferments – salt. Crust treated with ginger powder
ORGANOLEPTIC CHARACTERISTICS
TASTE: Typical of ginger
COLOR: yellow – orange Crust, straw-coloured yellow inside
CONSISTENCY: Compact paste
MILK’S ORIGIN: ITALY
MILKING COUNTRY: ITALY
TRANSFORMATION COUNTRY: ITALY
“Imported from Italy”
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