Primosale with chili pepper
51,60 Afl.
Fresh sheep’s milk cheese with chilli pepper. Spicy taste, striped rind. Maturing 3/5 days. Vacuum-packed. Forms available: 1.5 kg
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- Type: Cheese
- MFG: On Order
Description
Fresh sheep’s milk cheese with chilli pepper. Spicy taste, striped rind. Maturing 3/5 days. Vacuum-packed. Forms available:1.5 kg
Additional information
| Brands | Biopek |
|---|
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Quick Comparison
| Settings | Primosale with chili pepper remove | Burrata senza testa 125 gr remove | Pecorino Toscano ca 2 Kg remove | Asiago ca 2,2kg remove | Gran moravia cheese ca 4Kg remove | Mozzarella di Bufala campana 125gr remove | ||||||||||
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| SKU | 193190 | 193261 | ||||||||||||||
| Rating | ||||||||||||||||
| Price | 51,60 Afl. | 0,00 Afl. | 67,90 Afl. | 45,90 Afl. | 7,25 Afl. | |||||||||||
| Stock | In Stock | Out of stock | In Stock | In Stock | In Stock | In Stock | ||||||||||
| Availability | In Stock | Out of stock | In Stock | In Stock | In Stock | In Stock | ||||||||||
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| Description | Fresh sheep’s milk cheese with chilli pepper. Spicy taste, striped rind. Maturing 3/5 days. Vacuum-packed. Forms available: 1.5 kg | The burrata, a creamy cheese with a heart of stracciatella. Order before Friday, delivery next Friday | the Pecorino Toscano (from Tuscany) was considered the best cheese of Italy, on a par with Parmigiano Reggiano; today, this product is labeled with the Protected Designation of Origin (PDO). | Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. |
| Rich in calcium, high in protein and lactic flora substances, and with a high vitamin and mineral salt content, it is highly nutritional.Mozzarella di Bufala Campana is a fresh product, rich of live lactic ferments,nutritious and highly digestive.
Contents for 100 gr: proteins 19%
fat 21%
vitamin A mg 0,15
vitamin B mg 0,003
vitamin B1 mg 0,3
calcium mg 510
phosphorus mg 380
sodium mg 0,4
iron mg 0,7.
Tot. calories for 100 gr Kcal 270 | ||||||||||
| Content | Fresh sheep’s milk cheese with chilli pepper. Spicy taste, striped rind. Maturing 3/5 days. Vacuum-packed. Forms available:1.5 kg | This product has a shelf life between 5 to 10 days The burrata, a creamy cheese with a heart of stracciatella. It’s made by a layer of spoon paste, stuffed and closed on the top. In the one without tuft ("ciuffo" in Italian) the surplus is stung. It is, nowadays, considered the most delicious product of Apulian dairy production. 1 piece per pack (125g) | the Pecorino Toscano (from Tuscany) was considered the best cheese of Italy, on a par with Parmigiano Reggiano; today, this product is labeled with the Protected Designation of Origin (PDO). | Taleggio is a smear-ripened Italian cheese named after the caves of Val Taleggio. It is one of the oldest soft cheeses produced every autumn and winter. During cheese making, the acidic milk is brought to the lab and kept on the wood shelves in the chambers as well in caves according to tradition. In order to prevent the cheese from mould infestation, it is washed with seawater once a week. The maturation takes 6 - 10 weeks forming a thin crust. These days the cheese is made from both pasteurised and unpasteurised milk in factories. These factory-made cheeses have brighter and moderate flavours. Taleggio has been granted a PDO designation and contains 48% fat. The cheese has a strong smell, but the taste is relatively mild with an unusual fruity tang. Taleggio can be served grated on salads. Since it melts well, it can be used in risotto or on polenta. | Gran Moravia is a hard cheese produced with traditional copper vats and then slowly and long aged.
Milk used to produce Gran Moravia comes from the farms of the Gran Moravia Eco-Sustainable Chain, traceable and certified by DNV according to UNI EN ISO 22005:2008.
Gran Moravia has an intense and nutty taste. The flavor of Gran Moravia enriches any single dish. It is ideal both as table cheese or grated, in shaves or cubes, and it can be served as a fancy starter, as an appetizer or at the end of the meal together with seasonal fruits.
| Buffalo mozzarella is a mozzarella made from the milk of Italian Mediterranean buffalo. It is a dairy product traditionally manufactured in Campania. The buffalo was introduced into Italy in the seventh century, but references to cheese products made from its milk only started to appear at the beginning of the twelfth century. Mozzarella became widespread throughout the south of Italy from the second half of the eighteenth century, before which it had only been produced in small quantities. Whatever the correct explanation, it is a matter of fact that mozzarella di bufala cheese is not a recent arrival on the scene. In ancient times, the buffalo was a familiar sight in the countryside, since it was widely used as a draught animal in plowing compact and watery terrains, both because of its strength and the size of its hooves, which do not sink too deeply into moist soils | ||||||||||
| Weight | 2 | |||||||||||||||
| Dimensions | N/A | N/A | N/A | N/A | N/A | N/A | ||||||||||
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