SU SARDU CROSTA FIORITA
INGREDIENTS
Pasteurized sheep’s milk
97,98%
Salt
2%
Rennet
0,02%
Allergens
Milk and dairies manufactured with sheep’s milk (including lactose)
PRODUCTS FEATURES
Rind
Not edible
Texture
Compact, with light stripping effect due to seasoning
Taste
Intense, slightly sharp
Consistency
Hard
Further treatment
treated on the surface with wine vinegard
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
Energy
1848 kJ --- 446 kcal
Fat
38g (of which saturates 25g)
Carbohydrate
0g (of which sugars 0g)
Fibre
0g
Protein
26g
Salt
2,0g
PECORINO SARDO D.O.P.
INGREDIENTS
Sheep’s MILK
97,98%
Salt
2,00%
Rennet
0,02%
Treated with olive oil on the surface
-
Allergens
Milk and milk-based products
PRODUCTS FEATURES
Rind
Not edible
Texture
Compact, with light stripping effect
Colour of the texture
White to straw yellow. Intense
Taste
Intense
Consistency
Semi-hard
Further treatments
Treated with olive pomace oil on the surface. Presence of the PDO logo
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
Energy
1763KJ --- 425 kcal
fat
35g (of which saturates 23g)
Carbohydrates
0,5g (of which sugars 0,5g)
Proteins
27g
Salt
1,75g
Collesardo Dolce
INGREDIENTS
Pasteurized sheep's milk
97,98%
Salt
2%
Rennet
0,02%
Preservatives
E 235 (on surface)
Colouring agents
E 160b, E172
Allergens
milk and milk-based products (including lactose)
PRODUCTS FEATURES
rind
Not edible
texture
Compact, soft, with slightly riddled texture
Cheese colour
White - Straw-coloured
Flavour
delicate, with a slightly milky taste
Consistency
Semi soft
Other treatments
Surface treatment with Natamicina (E 235). Rind coloured with Annatto (E160b), iron oxide (E172)
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
Energy
1774 KJ --- 428 kcal
Fats
36g (of which saturates 23g)
Carbohydrates
0g (of which sugars 0g)
Fibre
0g
Protein
26g
Salt
1,8g
Collesardo Classico
INGREDIENTS
Pasteurized sheep’s milk
97,98%
Salt
2%
Rennet
0,02%
Preservatives
E 235 (on surface)
Colouring agents
E 160b, E172
Allergens
milk and milk-based products (including lactose)
PRODUCTS FEATURES
rind
Not edible
texture
Compact, with slightly riddled texture
Cheese colour
White - Straw-coloured
Flavour
intense
Consistency
Semi hard
Other treatments
Surface treatment with Natamycin (E 235). Rind coloured with Annatto (E160b), iron oxide (E172)
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
Energy
1848 KJ --- 446 kcal
Fat
38g (of which saturates 25g)
Carbohydrate
0g (of which sugars 0g)
Fibre
0g
Protein
26g
Salt
2g
Collesardo Su Sardu
INGREDIENTS
Pasteurized sheep’s milk
97,98%
Salt
2%
Rennet
0,02%
Preservatives
E 235 (on surface)
Allergens
milk and milk-based products (including lactose)
PRODUCTS FEATURES
rind
Not edible
texture
Compact,with slightly riddled texture
Cheese colour
White - Straw-coloured
Flavour
intense
Consistency
Hard
Other treatments
Surface treatment with Natamycin (E 235). Rind coloured with iron oxide (E172)
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
Energy
1848 KJ --- 446 kcal
Fat
38g (of which saturates 25g)
Carbohydrate
0g (of which sugars 0g)
Fibre
0g
Protein
26g
Salt
2,0g
Moliterno
INGREDIENTS
Pasteurized sheep’s milk
87.98%
Pasteurized goat’s milk
10%
Salt
2%
Rennet
0,02%
Preservative
E 235 (on surface)
Crust colouring
E160b, E172
Allergens
Milk and milk-based Products
PRODUCTS FEATURES
rind
not edible
pulp
Compact, with presence of sparse flakes
Colour of pulp
Straw coloured
Taste
Semi sharp
Consistency
Hard
Other treatments
Surface treatment with Natamicina (E 235). Rind coloured with Annatto (E160b), iron oxide (E172)
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
Energy
1848 KJ --- 446 kcal
Fat
38g (of which saturates 25g)
Carbohydrate
0g (of which sugars 0g)
Fibre
0g
Protein
26g
Salt
2,0g
BUCARO
INGREDIENTS
Pasteurized sheep’s MILK
95,98%
SALT
4%
RENNET
0,02%
FOOD PRESERVATIVES
E235 (On surface)
DYES IN CRUST
E160b, E172
ALLERGENS
milk and milk-based Products
PRODUCTS FEATURES
RIND
Not edible
TEXTURE
Compact with flake breakage
PASTA COLOR
Bianco - Paglierino
TASTE
Intense flavor, slightly spicy
CONSISTENCY
Tough
OVERWHELMING PROTECTIVE
Wax (for whole product). "Pelure" in tissue paper
OTHER TREATMENTS
Surface treated with Natamycin (E235). Crust colored with Annatto (E160b), iron oxide (E172).
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
ENERGY
1609 KJ --- 388 kcal
FAT
32g (of which saturated 20g)
CARBOHYDRATE
0g (of which sugar 0g )
FIBERS
0g
PROTEIN
25g
SALT
4,5g
BUCARO PEPATO
INGREDIENTS
Pasteurized sheep’s MILK
94,98%
SALT
4%
BLACK PEPPER
1%
RENNET
0,02%
FOOD PRESERVATIVES
E235 (On surface)
DYES IN CRUST
E160b, E172
ALLERGENS
milk and milk-based Products
PRODUCTS FEATURES
RIND
Not edible
TEXTURE
Compact with flake breakage
PASTA COLOR
White - straw-colored, with visible peppercorns
TASTE
Intense flavor, slightly spicy and typical of pepper.
CONSISTENCY
Tough
OTHER TREATMENTS
Surface treated with Natamycin (E235). Crust colored with Annatto (E160b), iron oxide (E172).
AVERAGE NUTRITIONAL VALUES (FOR 100G PRODUCT)
ENERGY
1609 KJ --- 388 kcal
FAT
32g (of which saturated 20g)
CARBOHYDRATE
0g (of which sugar 0g )
FIBERS
0g
PROTEIN
25g
SALT
4,5g