Ficu
Cheese round shape, obtained by lactic coagulation of pasteurized goat's Race Girgentana. The name derives from figs coagulant used for the preparation of cheese, that is, the latex of the branches of the fig tree, and with the leaf of the same is wound shape. Matures from 2 to 4 weeks and has a soft texture and creamy taste grassy and sour.
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Cheese round shape, obtained by lactic coagulation of pasteurized goat's Race Girgentana. The name derives from figs coagulant used for the preparation of cheese, that is, the latex of the branches of the fig tree, and with the leaf of the same is wound shape. Matures from 2 to 4 weeks and has a soft texture and creamy taste grassy and sour.
Ingredients: Goat's milk, rennet, fig, sea salt, wrapped in fig leaves.
Store in the fridge at +4 +6 degrees
Nutritional information (average values per 100g of product)
Energy value 357.69 Kcal (1495.14 Kj)
Fats 26.33
of which Ac. saturated fat 17.31
Carbs 1.91
of which Sugars 1.91
Proteins (N*6.38) 28.27 Salt content 1.1
- Type of farming
- Features
- Lactic coagulation cheese from pasteurized raw milk. Low in cholesterol. Also indicated in cases of intolerance to cow's milk cheeses or those who by ethical choice do not use cheeses with animal rennet.
- Ingredients
- Form
- Smells and flavors
- Allergens
- Crust
- Packaging
- Ways of use
- Storage
- Deadline
