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The “Rusticone occhiato” is a characteristic cheese whose paste is full of small holes that are a result of a specific technique of production and of aging. Its paste is soft and it has got a strong and pleasant flavour. Its aging takes place in basement storage rooms with controlled humidity and temperature. The product is sold after an aging of at least 40 days. Its rind is light brown. Its shape is cylindrical and the diameter is about 28cm, its height is about 8-10cm, its weight can vary from 5 to 6 kg.
Ingredients:
COW’S MILK, salt, rennet
Ripening:
Average: 40 day
Maximum: seasoning on
Phsicochemical characteristics:
| Humidity(Tq): | 33,52% | Salt: | 1,75 g |
| Fat(S.S.): | 50,87% | Fat: | 33,82 g (saturated fat 18,86 g) |
| Protein: | 26,94 g | Kcal: | 412,96 |
| Carbohydrates: | 1,18 g (sugar 0,03 g) | Kj: | 1729,00 |