CANDEGGIO CHEESE PRODUCTION
Creamy and savory taste.
It is only made with naturally fermented milk with the addition of live lactic cultures.
Usually sold in these sizes:
Gr. 135 - Gr. 300 - Gr. 500
The fresh milk is brought to a temperature of 87 degrees in a water bath, once it reaches the temperature it is left standing for 2 minutes. Then, it is cooled down to 42 degrees, at this point after 7 hours the clot is broken with a whisk of steel and it is placed in food jars.
The jars are preserved in a fridge at 5 degrees for 2 days and then are sold.
Simple and natural without preservatives and flavorings but only good milk and cultures.