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 |
| Fats | 30g (of which saturated fats 21 g) |
| Carbohydrates | 1.40 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 | |
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 on request it is possible to obtain the Halal certification.
It is particularly suitable for athletes being highly energetic and with a very low sodium and salt content but rich in calcium phosphate.
Cow’s milk, salt, coagulant enzyme produced by the fermentation of a purified culture of a fungal species Rhizomucor miehei.
Best before 6 months from packaging, without interrupting the cold chain(+4/6°C).
After opening store at a temperature of + 4/6°C.
Cheese portioned 300g, thermoformed or vacuum packed in a shrink bag.
Best before 6 months from packaging, without interrupting the cold chain(+4/6°C).
After opening store at a temperature of + 4/6°C.
Transport at a controlled temperature of +4°C