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Caciotta lavorazione Norcia The best Umbrian tradition in cheese manufacturing revives in this particular "caciotta" cheese that delivers a formidable balance of flavors. It is product with a combination of cow and sheep's milk, or just sheepės milk. 45 days minimun aging; From 3,5 to 4,0 Kilos per form; Sell by form or portions |
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Caseificio Santa Maria s.r.l. Via Santa Maria di Galeria, 564 Roma - 00123, Italia Tel. +39063046810 - Fax +39063046288 e-mail info@caseificiosantamaria.com |