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.
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
Color: red with rough surface
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