Additional information
Weight | 100 grm, 250 grm, 500 grm, 1 kg |
---|---|
Boxed | 11 x 20 x 5 cm |
Vacuumed | 200 cl |
Color | Slightly yellow |
One of the most typical alpine cheeses in Mykonos. A special tasting personality. It matures from 40 to 140 days with a fungus known as Penicillium Glauco and gets a full spicy taste with depth and duration. It is produced from both sheep and cow’s milk, while the salt used for its preparation is also the food of the fungus.
Energy | 1400kJ, 337/ kcal |
Fat | 26g |
of which | |
---|---|
Saturated fats | 19g |
Carbohydrates | 5,2g |
of which | |
Sugars | 2,1g |
Protein | 20g |
Salt | 2,9g |
Measurements are taken from a certified sample Νο 15519.
Weight | 100 grm, 250 grm, 500 grm, 1 kg |
---|---|
Boxed | 11 x 20 x 5 cm |
Vacuumed | 200 cl |
Color | Slightly yellow |