#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia
#mi
xed
Mycelia

Mycelia

Categories ,

Aged ricotta with rind mould. Ricotta aged for more than three months, covered with mycelium and spores. Available in either cylindrical or truncated cone shapes. Strong mushroom aromas.

Milk Cow, goat and sheep
Milk treatment Sterilized
Coagulation Thermal
Processing temperature 80/90 °C
Water content Hard paste
Salting Dry
Aging time More than three months

Prezzo al:

Kg

20,00