Origin of the milk: Italy
The Bazzotto of Romagna, known as “E Bazzot dla Rumagna” is a typical local semi-hard white cheese; it can also show a slightly browned rind and its consistency is soft and creamy. It has a full and savoury taste linked to the peasant tradition and is especially suitable for the filling of cappelletti and stuffed pasta. Great melted in the piadina.
Ingredients: Pasteurized cow’s milk, lactic enzymes, rennet and sea salt. It does not contain dyes nor preservatives and the milk used is local of the Romagna hills.
Storage and expiry date: To ensure the integrity of the product, the Bazzotto must be stored at refrigeration temperature (0-4° C), without interrupting the cold chain. It has a 20-day shelf life, in refrigerator at 0 to 4° C.
Allergens: Milk and milk-based products (including lactose).
