Gran Lucano

Description

Production type: Artisanal
Ingredients: MILK, salt, vegetarian-friendly rennet
Cheese description: Semi-fat, hard cheese without preservatives or lactose
Production location: Lavello, Basilicata, Italy
Type of milk: Cow’s milk from the Posticchia Sabelli Agricultural and Livestock Farm
Processing method: Curd cooking in a boiler and resting under whey at 53°-55°C for 30-70 minutes. Mass resting in mold for 2 days. Salted in a saturated NaCl solution for 20 days
Maturation: At 22°C and 75-90% humidity for 90 days
Organoleptic characteristics: Rind appearance ranges from white to straw-yellow. The paste has a finely granular structure, radial flaking fracture, barely visible eyes, and a pale straw-yellow color. Fragrant and delicate aroma and flavor
Aging: Over 10 months
Production period: Year-round
Animal feed: Forage-based
Shelf life: 275 days from packaging date
Packaging: Approx. 1kg in heat-shrink wrap