Sardinian blue cheese made with pasteurized cow’s milk and penicillium roqueforti. It is stronger and saltier than our sheep's milk Ovinforth. Aged at least 60 days in a very humid environment at a temperature of 12 degrees. Firm creamy texture.
Ingredients: cow's milk, rennet, salt, weight: 2.0 – 2.2 kg, Rennet: calf ,