Cow’s cheese, produced exclusively with Tuscan milk, but the real pearticularity is that it is not used animal rennet like most of the cheeses on the market, but a vegetable coagulant. This characteristic makes the cheese usable even by those who have a vegetarian diet. Obviously, from the sensory point of view, it will have different characteristics from the classic cheeses, both for its paste and for its taste and aroma: it is, in fact, moderately sweet and not very savoury and not very acidic, sometimes a slight bitter note can be found in the finish.

Ingredients: Tuscan pasteurized cow’s milk, live milk enzymes, vegetable coagulant and salt.
Size: about 1.2 kg.
Packaging: bare form.
Duration of the packaged product: 60 days.

ALLERGENS: MILK and MILK proteins.

Product features:
Shape: bowl-shaped, also typical of Tuscan sheep’s cheese, cylindrical with flat faces and convex and rounded heel;
External appearance: thin, smooth rind with a colour that can vary from creamy white to straw yellow, which varies in intensity according to the days of ripening;
Internal appearance: the paste is compact, cream-white in colour, soft and sticky when cut, with homogeneous but irregularly scattered holes;
Odour: creamy, with fresh butter and a slight hint of bread crust;
Taste and Aroma: sweet, slightly salty with hints of fresh grass, has a slightly adhesive paste, of medium persistence.

Availability: it is in production all year round, but you must check its availability at the time of order.

Food pairings: Excellent with cheese dishes, and also for the preparation of dishes in the kitchen.

Oenological pairings: fresh white wine with little structure.

Attention: the product being not treated in the crust is subject to make mold in the crust even after only a few days.

MEDIUM NUTRITIONAL VALUES per 100 g of product:

• Energy value kcal 301
• Energy value KJ 1250
• Fats 23 gr
  of which saturated fatty acids 16 gr
• Carbohydrates 1,9 gr
  of which sugars 1,0 gr
• Protein 22 gr
• Salt 1,1 gr