(€23.55 /Kg)
Occhiatello Dancelli is a semi-fat, semi-cooked cheese made with pasteurized cow's milk.
It is a table cheese with a sweet and delicate flavor. Its shape is cylindrical, with a slightly rounded side, about 10 cm in height and 36-38 cm in diameter.
We advise you to taste it at room temperature.
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- milk
- lactic ferments
- rennet
- salt
- lysozyme - natural protein derived from egg (E1105)
The Dancelli occhiatello is a semi-fat, semi-cooked pressed cheese, made with whole pasteurized cow's milk, with an inedible crust.
Structure: compact and melting paste, with marked eye formation (diameter of about 1 cm) round and uniformly distributed.
Taste: sweet
Color: straw yellow
Maturation: about 30-40 days
Crust: Inedible, superficially treated with caramel color (E150d), iron oxide (E172), annatto (E160b), and natamycin (E235).
The occhiatello Nero is a sweet and delicate cheese, so we recommend pairing it with a delicacy with an intense but not overly savory flavor like speck.
To best preserve the Pannerone di Lodi, follow these simple steps:
- Store the cheese in the refrigerator, at a temperature between 4 and 8 degrees Celsius.
- Wrap the cheese in cheese paper or food paper. You can store it in a cheese container or in the cheese drawer of the refrigerator.
Data sheet
Occhiatello Dancelli is a semi-fat, semi-cooked cheese made with pasteurized cow's milk.
It is a table cheese with a sweet and delicate flavor. Its shape is cylindrical, with a slightly rounded side, about 10 cm in height and 36-38 cm in diameter.
We advise you to taste it at room temperature.
