Piccante

Ingredients

• Whole cow’s milk (98.26%)
• Selected milk enzymes (1.5%)
• Selected Penicillium moulds (0.01%)
• Dehydrated sea salt (0.21%)
• Animal rennet (0.02%)

Organoleptic properties

PDO (protected designation of origin) raw paste cheese.
• Aspect: (intense) pink, non-edible rough rind; straw-colored with typical green-blue veins.
• Touch: soft and creamy.
• Smell: strong, agreeable and appetizing.
• Flavor: intense and peculiar.

Nutritional values

ENERGY 346 kcal
TOTAL FAT 29,26 g
SATURATED FATTY ACIDS 20,24 g
CALCIUM 473 mg
IRON 0,14 g
proteinS 20,37 g
FIBERS < 0,5 g
VITAMINS A, b1, b2, b6, b12, e, pp
SALT 2,51 g

Gorgonzola Dolce - Forma intera