Identification of the product: Cooked cheese, white or straw yellow, coated on the outside with ground black pepper and aged in straw maturing cells.
Raw materials used: pasteurized sheep's MILK, lactic ferments, rennet, salt, oil, ground black pepper.
Organoleptic characteristics: Color: black with rough surface
Taste: characteristic spicy
Chemical-physical parameters: Fat 18.42% - Salt <2% - Lactose 2.70% - Proteins 19.00%
Heat treatments: Pasteurization treatment
Seasoning: 60 days
Shell life: 320 days
Storage conditions: 5-6 ° C
Average nutritional values per 100 mg of product: KC energy value
- 304 K. J1277
- Fats 23.4g of which saturated 15.4g
- Carbohydrates 0,9 g of which sugars 0,9mg
- Protein 23.4mg
- Salt 430 mg