Italico Sepertino

This cheese is made using pateurised cow’s milk. During maturation, the rind develops a soft white bloom of mould. It possesses a delicate, rounded flavour, ideal for savouring with fruit or jam.

 

INGREDIENTS: MILK, salt, rennet, lactobacteria.

MILK TYPE: cow’s milk.

MILK TREATMENT: pasteurisation.

MATURATION: a minimum of 20 days.

AVAILABILITY: all year.