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Fiordilatte

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Mozzarella

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.
*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Nodino

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.
*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Pisellini

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.

*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

 

Ovolina

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.
*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Ciliegine

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.
*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Treccia

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.

*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Treccione

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.

*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Quadrifoglio

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.

*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Affogata

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.

*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.

Sfoglia

Fiordilatte

Raw MILK, salt, rennet and acidity regulator: citric acid*.

*Citric acid is very common in nature and is naturally present in milk. It is used for the production of Fiordilatte, in place of lactic ferments, to enhance the sweet taste of fresh milk.