Features

SEASONING

minimum 60 days from the last day of production. It can be defined:

- "Mezzano" in 4-6 months
- "Vecchio" over 10 months
- "Stravecchio" over 15 months

minimum 20 days from production

SHAPE

straight cylindrical bare flat or almost flat

cylindrical, straight or slightly convex heel flat or almost flat

DIMENSIONS

diameter 30 - 36 cm; - height 9 -12 cm

diameter 30 - 40 cm; - height 11 - 15 cm

WEIGHT

8 - 12 Kg

11 - 15 Kg

CRUST

smooth and regular

thin and elastic

LOOK

few small and medium-sized holes, pale yellow colour

holes marked, irregular, white or slightly yellowish colour

TASTE

sweet (mezzano)
fragrant (vecchio)

delicate and pleasant

100 gr of product (after 120 days)

100 gr of product (after 30 days)

ENERGY

382 Kcal -1586 Kj

368 Kcal -1526,5 Kj

LIPIDS

31%

30%

PROTEIN

28%

24%

CARBOHYDRATES

absent

absent

MINERALS

Ca 990 mg, P 660 mg, Fe traces

Ca 700 mg, P 500 mg, Fe traces

NaCI

2,4%

1,7%

VITAMINS

A 150 µg - B1, B2, PP, traces

A 150 µg - B1, B2, PP, traces

CHOLESTEROL

86 mg

85 mg