Description:
A semi-fat, hard-textured, cooked, and slow-aged cheese produced in Italy from cow’s milk sourced from Italian dairy farms, where the cows are fed controlled feed; Milk obtained in compliance with the health and hygiene standards set forth by national regulations and EC Regulations 852/04 and 853/04, and subjected to a processing method characterized by heating in a boiler and draining the curd in whey for a total of 30–70 minutes at 53–55°C, resting in the mold with the curd left to set for approximately 2 days, salting in a saturated NaCl solution for approximately 14–20 days.

Ingredients:
Cow’s milk, salt, chymosin coagulant produced by fermentation on a plant substrate with Aspergillus Niger var. awamori.

Allergens:
Milk (main ingredient).

Product identification:
Health Mark IT05/306 CE. Ink marking with milk batch date and letter C=chymosin, LF=lysozyme-free.

Intended use:
For meals and grating; also suitable for vegetarian diets.