Raviggiolo Val d'Orcia
Ingredients: pasteurized sheep milk, lactic yeasts, rennet.Working: the cream of pasteurized sheep milk is taken out in small containers and kept in a refrigerator at +3-5°C.Sensory analysis: white paste, thick, fresh and delicate.
Size: 3 hg Maintenance time: 5 days from the date of the production. Keep in a refrigerator. Serving suggestions: excellent on its own seasoned with salt and pepper.
Size: 3 hg Maintenance time: 5 days from the date of the production. Keep in a refrigerator. Serving suggestions: excellent on its own seasoned with salt and pepper.
