Buffalo blue cheese
€14.50
Blue cheese with Roquefort ferments. Semi-hard paste.
Maturation: 3 months
INGREDIENTS: 100% pasteurized buffalo MILK, rennet, natural lactic ferments, Roquefort ferment, salt.
Data sheet
- Production italian region
- Piemonte
- Type of milk
- Buffalo milk
- Curing time
- Medium curing (60 - 180 days)
- Milk processing
- Pasteurized milk
- Other features
- Blue cheeses
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