Cheese made from raw sheep’s milk from their own dairy herd sheep. In this case the milk does not have any heat treatment during processing only subjected to the temperature required for coagulation. This type of processing method provides a wide range of flavors and fragrant own nuances of native flora of milk. Cheese firm pressed paste, obtained by coagulation predominantly enzymatic maturation lactic acid bacterial flora. When maturity is extended over 6 months for the small format and nine months for large format is identified as black label. The pasta becomes more consistent color is emphasized and it is intensified cheese flavor.
Black label cheeses are distinguished by the following features: use of raw milk for processing, pulp markedly more intense hue lower ripening cheeses, firm and some graininess in mouth drying and maturing product suffered. Highly evolved cheeses where typical flavors of cheese ripening smaller as they could be a slight acidity become intense flavors Cheese long healing even aromas that remind nuts can appear.
| Maturity |
270 days |
| EAN 13 code |
8102010000407 |
| Packaging |
2 units/box |
| Box dimensions |
44 cm x 21 cm x 13,5 cm |
| Boxes/Palet |
49 |
| Paletization |
7 rows x 7 base |
| Maturity |
180 days |
| EAN 13 code |
8402010000391 |
| Packaging |
10 units/box |
| Box dimensions |
44 cm x 21 cm x 13,5 cm |
| Boxes/Palet |
49 |
| Paletization |
7 rows x 7 base |
| Maturity |
270 days |
| EAN 13 code |
8402010000872 |
| Packaging |
16 units/box |
| Box dimensions |
44 cm x 21 cm x 13,5 cm |
| Boxes/Palet |
49 |
| Paletization |
7 rows x 7 base |
