Cheese chilli, firstly it undergoes a light salting and at the end of the ripening we obtain a strong-flavoured cheese with a pleasant spicy aftertaste.
The cappatura (typical method of conservation)with red hot chilli pepper makes it a real strong and even more delicious.
It is produced in forms of 2 kg
Ingredients: whole pasteurized milk, salt, rennet, lactic ferments, red hot chilli pepper, red hot chilli pepper on the crust.
SHELF LIFE 180 days