Robiolina cremosa

Bio cow’s milk cheese

Cheese obtained from lactic coagulation through slow processing lasting between 24 and 40 hours. It is then pulled into cloth and pressed to reach the right firmness and then amalgamated into cream. Processing gives the product a pasty, spreadable texture, which can be easily amalgamated so that it can be used in various preparations. The taste is light, fresh and delicate thanks to the taste of the cream.

Ingredients: Cow’s milk *, cream *, salt, vegetable rennet * from organic farming

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