Ingredients: pasteurized sheep milk rennet enzymes and salt.
Treaty crust with tomato E203 + E235
Weight: cylindrical diameter of 15 cm with bare straight from 4 to 6 cm weight varies from 1 to 1.2 kg.
Seasoned in refrigerated between 30 and 180 days
Features: very thin crust cheese, pasta compact but flexible color between white and slightly yellowish color, small holes very delicate and somewhat sweet flavor suitable for the production of pecorino di fossa.
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