Stretched curd cheese made from cow's milk, rennet and lactic enzymes, with the addition of walnuts.
The production process is similar to that for caciocavallo: the curd is cooked in boiling water, cut into slices and worked by hand.
Stretched curd cheese made from cow's milk, rennet and lactic enzymes, with the addition of walnuts.
The production process is similar to that for caciocavallo: the curd is cooked in boiling water, cut into slices and worked by hand.
Via Torre Cannata Malvagia 12 97100 Ragusa (RG) - VAT 01551790882
0932 231024 - 338 9242838 - 392 2621339
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