||Green cheese of spun dough
||Milk of cow-buffalo
|Shape: besides the round shape, there are other typical
shapes of the zone of production,such as morsels, braids, little cherries,
little knots. Its weight can vary from 20 g. to 800 g., in relation to the
shape. Its outer aspect is of a china-white colour;
it has a thin rind of about one millimeter, with a smooth surface.
It has a structure with thin leaves; this structure is slightly
elastic in the first eight-ten hours after the production,
subsequently, this has the tendency to becoming more melting.Moreover,it is
lacking in holes and in preservatives, inhibitives and dyes; it shows, at the
cut,the presence of a draining in form of light, whitish and rich serosity,
from the fragance of lactic ferments. Of this same product exists the cured
version, got with natural methodology.
|FAT on the dry substance
|Chemical composition and energetic value in 100 grams of product
|Water 56 g.,
Proteins 18 g.,
Fats(lipids) 21 g.,
Glucides 4,6 g.,
Iron 0,2 mg.,
Calcium 403 mg.,
Phosphorus 240 mg.,
Energetic Value 250 Kcal.
|It is indicated on the wrapping with the wording BEST BEFORE.
Usually in 10 days after the day of production
|Modality of maintenance
||to preserve from +4° C. to +10° C
|Modality of consummation
||to consume from +15° C. to +18° C