Long matured, semi-soft cheese produced with pasteurized whole cow’s milk. With the addition of chili pepper.
White with widespread holes. Long matured cheese has a stronger taste enhanced by the addition of the chili pepper.
The cheese is matured in underground cellars on white pine shelves for a period which can vary from 30 to 90 days.
Weight | N/A |
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Ingredients | Cow Milk, chili pepper, salt, rennet, lactobacillus |
Preservation | In the fridge from 0° to 4° or it can be stored in cool and humid place. |
Consumption Directions | Room temperature. Inedible rind. Eat after removing rind |
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