Processing: The pasteurized milk, inoculated with local probiotics has kid rennet paste added; the curd, therefore, to which some chili flakes are added, breaks down to the size of a grain of rice. The mass is semi-cooked at 42-44 C, the paste obtained is poured into baskets for manual pressing, finally the forms are steamed for a period of 120-240 minutes.
Seasoning: 15/20 days.
Packaging: A single product vacuum packed.
Type of package: Thermoformed polyamide and polythene film suitable for food contact.
Terms of sale: By weight.
Mode of transport: The product is transported in refrigerated vehicles. Mode of conservation: From 0°to +4 C.
How to consume: It can be eaten as it is, in flakes or used as an ingredient in food preparation.
Shelf life: 180 days from date of packaging.
Allergens: Milk, chili. It does not contain gluten and/or sources of gluten.