SARDINIAN CHEESE OF SHEEP’S MILK - Formaggi FanariSheep’s milk, rennet, salt, enzymes and chili...

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SARDINIAN CHEESE OF SHEEP’S MILK Soft table cheese, made from sheep’s milk. Excellent as ingredients for pasta dishes and quick snacks. Production area: Sardinia Salting: in brine. Maturing: 20/30 days. Weight: 500 gr. Shape: cylindrical, smooth. External aspect: white rind, smooth. Type of texture: white/soft yellow, soft, with mullet roe. Taste: delicate and unexpected. Shelf life: 12 months.Storage temperature: +4/+8 °C. TRUFFLE Ingredients: Sheep’s milk, rennet, salt, enzymes and truffle flakes. BLACK PEPPER Ingredients: Sheep’s milk, rennet, salt, enzymes and black pepper grains. CHILI PEPPER Ingredients: Sheep’s milk, rennet, salt, enzymes and chili pepper flakes. SAFFRON Ingredients: Sheep’s milk, rennet, salt, enzymes and saffron.

Transcript of SARDINIAN CHEESE OF SHEEP’S MILK - Formaggi FanariSheep’s milk, rennet, salt, enzymes and chili...

Page 1: SARDINIAN CHEESE OF SHEEP’S MILK - Formaggi FanariSheep’s milk, rennet, salt, enzymes and chili pepper fl akes. SAFFRON Ingredients: Sheep’s milk, rennet, salt, enzymes and

SARDINIAN CHEESE OF SHEEP’S MILKSoft table cheese, made from sheep’s milk. Excellent as ingredients for

pasta dishes and quick snacks.

Production area: Sardinia

Salting: in brine.

Maturing: 20/30 days.

Weight: 500 gr.

Shape: cylindrical, smooth.

External aspect: white rind, smooth.

Type of texture: white/soft yellow, soft, with mullet roe.

Taste: delicate and unexpected.

Shelf life: 12 months.Storage temperature: +4/+8 °C.

TRUFFLE

Ingredients:Sheep’s milk, rennet, salt,

enzymes and truffl e fl akes.

BLACK PEPPER

Ingredients:Sheep’s milk, rennet, salt,

enzymes and black pepper grains.

CHILI PEPPER

Ingredients:Sheep’s milk, rennet, salt, enzymes and chili pepper

fl akes.

SAFFRON

Ingredients:Sheep’s milk, rennet, salt,

enzymes and saffron.

Page 2: SARDINIAN CHEESE OF SHEEP’S MILK - Formaggi FanariSheep’s milk, rennet, salt, enzymes and chili pepper fl akes. SAFFRON Ingredients: Sheep’s milk, rennet, salt, enzymes and

Dimensioni:10 x 7 cm circa

OUR NEW CACIOTTINEWITH TRUFFLE, CHILLI PEPPER, BLACK PEPPER,

AND SAFFRON TRY THEM!


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173571 WineMenu April 2019 V10.indd 1 27/03/2019 11:32 · Sardinia, Sweet and Savoury, Sheep’s Milk, Pasteurised £8.50 Rey Silo Massimo Spain, Creamy Texture, Cow’s Milk, Unpasteurised

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Research Article Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation …downloads.hindawi.com/journals/jchem/2013/732024.pdf · 2019-07-31 · In the case of the milk-olive

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