Formaggio Rosso
Formaggio il Rosso di Sicilia is a semi-mature cheese, it is produced in the mountains with milk from sheep that feed on spontaneous forage essences. After about 60 days of maturation it is covered in a crust of ground red pepper and is ready for consumption. Sweet and aromatic and spicy (due to the presence of red pepper), the texture is soft and slightly crumbly.
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Product identification: Cooked, white or straw colored cheese, externally coated with 2.5% ground chilli
Raw materials used: pasteurized sheep's MILK, lactic ferments, rennet, salt, oil, ground chilli pepper
Organoleptic characteristics
Color: red with rough surface
Smell: strong
Flavour: characteristic spicy
Heat treatments: Seasoning 60 days
Quality controls carried out: HACCP on the entire production process and on the finished product, in compliance with EEC Reg. 852/04 and 853/04
Shell life: 320 days
Storage method: 5-6 °C
The label is identified by the following wording: ingredients, progressive identification number of the production batch to which x n° of labels correspond, packaging date, expiry date.
Packaging features: Vacuum packed envelopes
Reviews (2) - Review moderation
great sicilian cheese
Ottima preparazione: il peperoncino dà un gusto particolare ed intenso. Tuttavia come per tutti gli altri formaggi la stagionatura arricchisce ogni caratteristica e rende migliore il gradimento.
