Zaferan formaggio di percora

Zaferan is a cheese produced in Sicily with sheep's milk, this cheese has the charateristic of the addition of saffron and black pepper. Excellent cheese to be enjoyed melted over meat or in purity.

More details

ingredients

LATTE DI PECORA PASTORIZZATO, PEPE NERO 0.5% min., ZAFFERANO 0.025% min., SALE, CAGLIO, FERMENTI LATTICI. PUO’ CONTENERE TRACCE DI FRUTTA A GUSCIO.

Size

500 g 1 Kg 1,5 Kg 3 Kg c.a

Skip to the end of the images gallery

Skip to the beginning of the images gallery

Shipping -50%

Shipping costs 50% discount for orders from 139€

Quality guaranteed

All products are the result of a careful selection process

Fresh products

The products are packaged in the way that their freshness is preserved

Zaferan formaggio di percora

Zaferan Sicilian sheep cheese with saffron and black pepper.

Zaferan is a cheese made from sheep's milk produced in Sicily, this cheese is unique thanks to the addition of saffron and black pepper. Zaferan cheese has a yellow color thanks to saffron, Zaferan is aged for at least 40 days before being released on the market. Excellent cheese to be consumed in purity. The rind is rough yellow in color, like the soft and elastic dough. The milk used comes from farms located in Sicily.

More Information
ingredients	LATTE DI PECORA PASTORIZZATO, PEPE NERO 0.5% min., ZAFFERANO 0.025% min., SALE, CAGLIO, FERMENTI LATTICI. PUO’ CONTENERE TRACCE DI FRUTTA A GUSCIO.
Size	500 g 1 Kg 1,5 Kg 3 Kg c.a
Storage	To be stored in the fridge.
Location	SI.FOR. S.r.l. - Sede Legale: Via Don Puglisi, 129 - 90031 Belmonte Mezzagno (PA) - Sede Commerciale: Via Parri, 6 - 43035 Felino (PR) -
more informations	CARATTERISTICHE NUTRIZIONALI NUTRITIONAL CHARACTERISTICS VALORI MEDI PER 100g AVERAGE VALUES FOR 100g U.M. UNIT OF MEASURE Energia / Energy 414 / 1.714 kcal / kJ Grassi / Fat 35,3 g di cui acidi grassi saturi / of which saturates 24,2 g Carboidrati / Carbohydrates 1,21 g di cui zuccheri / of which sugars 1,20 g Proteine / Protein 22,8 g Sale / Salt 1,05 g
Allergens	latte
Milk	Pecora
Aging	medium-aged
How it's made	Sheep's milk is heated and added of veal rennet. The curd is broken, usually a wooden stick is used to break it. Saffron and pepper are added to the pasta, then placed in the typical baskets where it takes the typical shape, a light pressing is carried out to let the whey come out. The salting of the cheese is dry.
cheese typology	hard cheese
Type of milk	cow's milk

Combinations

Excellent cheese consumed in purity or melted on slices of venison meat. Excellent pairing with a Sicilian red wine such as Nero d'Avola

Technical Identity

cheese typology

hard cheese

Type of milk

cow's milk

Write Your Own Review

Only registered users can write reviews. Please Sign in or create an account