Superficie: thin, dry crust and yellowish-grey.

Other: scodellato.

Pasta: soft, elastic and slightly moisturized.

The colour: Ivory white.

The flavor: It's delicious and delicate, with a flavor of butter and fresh milk.

It tastes like: harmonious and balanced between sweet and salty, with mild vegetable notes.

Type of vehicle: caciotta semi-staged cow and sheep milk.

Cacio Romagnolo best expresses its characteristics when tasted at room temperature, after being left outside the refrigerator for a few minutes.

It 's perfect .

• cut into cubes or spikes for appetizers and cutters;
• Served as a pleasant ending meal;
• accompanied by rustic bread, piadina or focaccia;
• combined with fruit, honey and confectionery;
• used for baking sandwiches and preparations;
• The Commission has already adopted a number of proposals for the proposal.

Fruit and accompanying products

Candy figs, pears and nuts.

Other articles of heading 8104

Marmalade of mustard.

Other products of heading 8106

Crow's honey and orange honey.

Red wines

New blood and lamb.

White wines

Ripolla, Pagadebit and Passerina.

Ingredients

Cow's milk and sheep's pasteurised milk, selected dairy yeasts, skim and salt.

MILK ORIGIN

The Commission shall adopt implementing acts in accordance with Article 21 of this Regulation.

Allergens

It contains vaccine milk, sheep milk and traces of lactose.

PACKAGING

The cheese is packaged under vacuum and accompanied by a characteristic circular label.

STORAGE OF THE UNOPENED PRODUCT

Store in the refrigerator at a temperature between 0 °C and 4 °C.

SHELF LIFE OF THE CORRECTLY PACKAGED PRODUCT

60 days.

AFTER OPENING

The open or cut product may be stored in a refrigerator at a temperature between 2 °C and 8 °C for 2-3 weeks.

After each use, wrap the cheese carefully and keep it in a refrigerated environment.

Modalities of consumption

Preferably at room temperature.

The crust is not edible.

AVERAGE NUTRITIONAL VALUES PER 100 g OF PRODUCT

The energy content of the product shall be:
Fats: 28 g
Of which saturated fatty acids: 19 g
Other, of a thickness of not more than 10 mm
Of which sugar: 2 g
Proteine: 22 g
Salt: 1,70 g