Juncu Mannu with sheep and goat milk
junM-001
A semi-cooked cheese whose characteristic shape is due to the use of rush molds made by hand according to ancient Sardinian traditions.
The balanced ratio of components useful for human nutrition make this cheese a product indicated for dietal and therapeutic benefits.
Production area: Sardinia.
Ingredients: Sheep's milk, goat's milk, rennet, salt, natural milk enzymes.
Salting: In brine.
Maturing: over 90 days.
Weight: 13/14 kg. Whole form price.
With a maturation of over 90 days, Juncu Mannu is produced with dimensions of about 32 × 16 cm, with natural ingredients such as
Sheep's milk, goat's milk, rennet, salt, natural lactic ferments.
The weight of the cheese is between 13 and 15 kg with a color of the rind between pale yellow and dark brown with lines produced by the basket of the junco.
It has a compact paste with holes of a white color tending to pale yellow, an excellent slightly spicy flavor.
It can be stored at a temperature between 4 and 5 degrees for 2 years while retaining all its typical characteristics.
junM-001
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A semi-cooked cheese whose characteristic shape is due to the use of rush molds made by hand according to ancient Sardinian traditions.
The balanced ratio of components useful for human nutrition make this cheese a product indicated for dietal and therapeutic benefits.
Production area: Sardinia.
Ingredients: Sheep's milk, goat's milk, rennet, salt, natural milk enzymes.
Salting: In brine.
Maturing: over 90 days.
Weight: 13/14 kg. Whole form price.