Parco Lombardo della Valle del Ticino

Liquid, white, and with an average density. To consume within two weeks from the production date.

• Production Techniques: milk is pasteurized and then cooled down. When it reaches 44°C, milk enzymes are added and the product is put in a bain-marie for 7 hours. Afterwards, it is moved into a cold room and is put into jars the day after.
• Packaging: in 250ml jars. Conservation and use: keep in the fridge and use within two weeks from the packaging date.
• Production Season: all year round.