Semi-hard pecorino made from pasteurised sheep's milk and animal rennet, with no lactose. Aged first for 60 days and then moved for 90 days in Metello, a small mountain village nestled in Garfagnana and the hometown of the Busti family, in completely natural microclimatic conditions that contribute to the unique and unmistakable character of this pecorino. The rind is made from chestnut shells from the Tuscan-Emilian Apennines.
Pecorino Metello Stagionato Nella Montagna Dell’alta Garfagnana (2.5kg approx.) CASEIFICIO BUSTI
Semi-hard pecorino made from pasteurised sheep’s milk and animal rennet, with no lactose. Aged first for 60 days, then moved to Metello (Garfagnana) for an additional 90 days and coated with chestnut shells from the Tuscan-Emilian Apennines.
| Format | 2.5kg |
|---|---|
| Brand | CASEIFICIO BUSTI |
| Origin | Toscana, Italy |
- Gluten free
- Lactose free
Pasteurized sheep milk, salt, animal rennet, cheese cultures. Treated on surface with preservative: E235, E202 and chestnut peels. Lactose free <0,01%. As consequence of the natural production process. Contains Galactose.
| Typical Values per 100g | |
|---|---|
| Energy (kJ) | 1902 |
| Energy (kcal) | 459 |
| of which saturates (g) | 27 |
| Carbohydrate (g) | 0.5 |
| of which sugars (g) | 0.5 |
| Protein (g) | 27 |
| Salt (g) | 1.6 |
| Product Life (Days) | 180 |
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