Ingredients: Pasteurized cow's MILK, salt, sequestrant: calcium chloride, rennet, LACTIC FERMENTS and Penicillium.
Characteristics: white pasta with greenish cavities. Slightly lactic odor with specific musty odor. Intense, salty and spicy flavor, more pronounced when the ripening time is longer. Smooth texture, with the presence of numerous irregular veins and holes distributed homogeneously.
