The product
Tartufo - Formaggio Pecorino
Cheese produced in Sardinia with sheep's milk and enriched with truffle
Code:
31546
Country of origin:
Italy - Sardinia
Type of Milk:
Sheep's milk
Weight:
2 kg approx
Minimum order:
1 piece
| Description | Truffle cheese produced in Sardinia |
|---|---|
| Appearance | The dough is straw-colored with small, scattered eye, the hazelnut coloured crust is thin and canistered |
| Taste | Sweet and milky, with a delicate note of truffle |
| Maturing | At least 20 days |
| Curiosity | The milk is collected exclusively from the farmers of the CAO cooperative, in Sardinia |
| Ingredients | Sheep's MILK, truffle 1%, salt, rennet. Treated on surface with E235 preservative |
|---|---|
| Allergens in ingredients | Milk and products thereof |
| Weight | 2 kg approx |
| Packaging | Vacuum packed |
| Storage Conditions (packaged products) | Keep at +4°C /+8 °C |
| Instructions for use | Rind not edible |
| Country of origin of the primary ingredient | Italy |
| Nutrition Declaration | Energy: 1740 kJ / 420 kcal Fat: 33 g of which saturates: 24 g Carbohydrate: <1 g of which sugars: <0,5 g Protein: 24 g Salt: 1,5 g Typical value per 100 g |
The producer
CAO Formaggi - Fenosu (OR) - Sardinia
Why we chose them
CAO Formaggi - the Italian acronym for Cooperativa Allevatori Ovini, meaning Sheep Breeders Cooperative - is a Cooperative composed of 700
members, that was founded in 1966 in the province of Oristano.
The cooperative was established with the aim of bringing together a group of farmers to transform the milk produced in the respective companies in
order to create a distinguished production of delicious cheeses with high quality standards. The farmers' union also intended to enhance and
recognize the work and characteristics of the sheep milk heritage of the territory.
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