New
The product
Formaggio Nero Valvo
Sicilian Pecorino coated in ground black pepper
Code:
30922
Country of origin:
Italy - Sicily
Type of Milk:
Cow's milk, Sheep's milk
Weight:
5 kg approx
Minimum order:
1/2
| Description | Pasteurised whole sheep's milk and cow's milk |
|---|---|
| Appearance | The crust is very dark brown because it is sprinkled with black pepper, the sub-crust is rather thin, and the dough is compact and without holes |
| Taste | Sweet with just perceptible spicy sensations |
| Maturing | At least 60 days |
| Our selection | Valvo Dairy combines tradition and innovation: within a modern facility perfectly integrated into the hills of Enna, high-quality cheeses are produced, thanks to the commitment of expert cheesemakers with many years of experience and a strong dedication to authenticity. They pay close attention to all stages of production, from the selection of raw materials, through the processing, to the aging |
| Suggestions | Delicious slicing cheese |
| Ingredients | MILK, sheep MILK, rennet, salt, ferments, crust coating (black pepper powder, evo oil) |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Other allergens | Eggs and products thereof, Nuts and products thereof |
| Weight | 5 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (unpacked products) | Store at +2/+4 °C |
| Storage Conditions (packaged products) | Keep refrigerated below +4°C |
| Instructions for use | Please remove crust before consumption. Sell fractionated |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1277 kJ / 304 kcal Fat: 23,4 g of which saturates: 15,4 g Carbohydrate: 0,9 g of which sugars: 0,9 g Protein: 23,4 g Salt: 0,4 g Typical value per 100 g |
The producer
Caseificio Valvo - Enna (EN) - Sicily
Why we chose them
Valvo is a modern dairy perfectly integrated in the rolling landscape of Enna province. An area very rich in pastures with a mediterranean climate,
that gives to cheeses a full bouquet of aromas.
The milk comes from sheeps of Comisana race, which are bred in a very traditional way. Also the rennet (from lambs and kids) is produced in the
same farm.
From the same producer
