Galio Reale

with rennet without perservatives

Average Nutritional Values per 100g
Energy 1635 Kj / 390 Kcal
Fats 30g (of which saturated fats 21 g)
Carbohydrates 1.40 g (of which sugar 0.2g)
Protein 30 g
Salt** 1 g
* Nutrient Reference Values (8,400kJ/2,000 kcal)
** The salt content is exclusively due to the sodium naturally contained in the milk
Energy 1635 Kj / 390 Kcal
Fats30g (of which saturated fats 21 g)
Carbohydrates1.40 g (of which sugar 0.2g)
Protein 30 g
Salt** 136 g
* Nutrient Reference Values (8,400kJ/2,000 kcal) (8400 kJ / 2000 kcal) ** The salt content is exclusively due to the sodium naturally contained in the milk
Description

Slow-maturing hard cheese, white or straw coloured, with a fragrant and delicate aroma.
Highly digestible as it is rich in minerals and calcium it is suitable for the diets of adults and children. In the preparation a non-animal coagulant is used, obtained by fermenting some species of mushrooms, without adding preservatives. This preparation makes this cheese suitable for vegetarians, egg-intolerant people and is Halal certified.
It is particularly suitable for athletes being highly energetic and with a very low sodium and salt content but rich in calcium phosphate.

Description
Maturation
Seasoning 12/18 months
Maturation
Ingredients

Cow’s milk, salt, coagulant enzyme produced by the fermentation of a purified culture of a fungal species Rhizomucor miehei.

Ingredients
Duration and conservation

Best before 6 months from packaging, without interrupting the cold chain(+4/6°C).
After opening store at a temperature of + 4/6°C.

Duration and conservation
Packaging and packing

Whole cheese of about 36 kg or portioned, thermoformed or vacuum packed in a shrink bag.

Packaging and packing
Duration and conservation

Best before 6 months from packaging, without interrupting the cold chain(+4/6°C).
After opening store at a temperature of + 4/6°C.

Duration and conservation
Transport condition

Transport at a controlled temperature of +4°C

Transport condition