inglese italiano  facebook  twitter  Contattaci

HOME> The Products > Formaggio Sabbio

Formaggio Sabbio


Typical tough-dough cheese, aged up until 20 months, it is produced with partially skimmed milk from cows and it has a semi-cooked dough. Its long aging process, together with the production process and its ingredients -- pasteurised milk, rennet, salt and milk ferments -- give the “sabbio” cheese a compact consistence, with a few small holes. In forms aged over 12 months a few grains are also present. The flavour is strong but not spicy, the odour intense and the colour is decidedly golden. Each form has a diameter among 32 and 33 cm and weight up to 6.5 kg.

Product description

Cheese made with partially skimmed milk from cows, with long aging. (10 to 20 months)

Ingredients:

Pasteurised milk, rennet, salt and milk ferments

Shape:
Cylinder
Dimensions:

Diameter 32-33 cm

Weight:

6.2 – 6.5 Kg

Consistence:

Compact dough, with a few small and regular holes. Grains may be present in cheese aged over 12 months.

Organic characteristics:

Flavour: savoury but not too spicy.
Odour: intense
Colour: golden intense

Nutrition facts

Fat: 32% - 44%
Proteins: 33,5% - 45.7%
Humidity: 27%
Ashes: 5.3% - 7.2%
Carbohydrates: 2.2% - 3.1%
Calories: 1800 KJ / 100gr
433 KCAL / 100gr

Microbiological characteristics

C.B.T., Listeria monocytogenes, Coliformi, Sthapilococcus Aureus, Salmonella, Aflatossine:

Respecting and inferior to limits imposed by law DPR 54/97

Formaggella Vallesabbia

 


 

Related Producers



Recapiti

GAL-GARDAVALSABBIA scarl
Via Mulino Vecchio, 4
25087 Barbarano Salò (BS)
tel: 0365 21261
fax: 0365 20944
P.IVA/CF: 02356600987

E-mail | PEC
www.gal-gardavalsabbia.it
www.laterratraiduelaghi.it

Altri Servizi

Newsletter