TENDER CHEESE of COW-BUFFALO
"CASCINELLO"
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Tender cheese of Cow-buffalo (Cascinello)

TYPE
"CASCINELLO" of cow-buffalo is a green and tender cheese;it is got coagulating the milk at the temperature of about 95C., with the addition of liquid rennet. The cheese is subjected to a series of manual and particular pressings, in suitable moulds.
INGREDIENTS Milk of cow-buffalo
CHARACTERISTICS
Shape: it depends on the drip: usually the size are of 115 g., 250 g., 500 g.
FAT on the dry substance
not inferior to 48%
Chemical composition and energetic value in 100 grams of product
Water 55 g., Proteins 17,5 g., Fats(lipids) 21,5 g., Glucides 4,8 g., Iron 0,3 mg., Calcium 425 mg., Phosphorus 257 mg., Energetic Value 270 Kcal.
EXPIRATION
it is indicated on the wrapping with the wording BEST BEFORE. Usually 30 days after the day of production, for the green cheese. When it is salted and on its way to the seasoning, can reach one year.
Modality of maintenance to preserve at +4 C.
Modality of consummation to consume from +15 C. to +18 C.

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