Nero dell’Etna

TYPOLOGY / Cheese from ovine milk flavoured with Red Etna’s
vinasses.
INGREDIENTS / Milk, Rennet, Salt, processed in surface with
vinasses.
MILK’S PROVENANCE / East Sicily.
SHAPE / Cylindrical.
CRUST / Crust marked by not uniform vinasses.
COLOUR / Not uniform with dark stains and clear strawcoloured
areas.
INNER COLOUR AND CRUST / Clear straw-coloured.
HOLES / Thin, uniform and small.
STRUCTURE / Dense.
SMELLS / Lactic, vegetal and animal notes.
FLAVOURS / Balance of mild, tart and moderately sapid.
FRAGRANCES / Vegetal and fermented fruit scents.
TRIGEMINAL SENSATIONS / Moderately warming.
STRUCTURE INSIDE MOUTH / Firstly crumblt then soluble.
TASTE-OLFACTORY PERSISTENCE / High.

SALES UNIT / 3 Kg.
TECHNOLOGICAL ASPECTS / After 15 days from production, the whole is immersed in boxes containing fresh vinasses of Red Etna
grapes, only just drawn off wine, where they remain from 40 to 60 days. It is produced in September-October, when grapes must ferments
in wine cellars.
QUALITY CONTROL / H.A.C.C.P. System implemented in the whole productive process; product distribution with hazards control and sixmonth
system control through internal and external second audit to main suppliers.
TRACK / Track system applied for every production lot with acquisition of information and origin lots for raw materials, packaging products
and execution’s charge in every degree of production cycle.
TRACEABILITY / Capability for recall all deployment units at sale within 6 hours from non conformity manifestation. Non conform product’s
withdrawal in 72 hours from sales freeze.
RIPENING / 60 days.
SHELF LIFE / 180 days.
PRESERVATION / Keep in fridge at positive temperature + 4° C.
PACKAGING / Vacuum-packed and heated foods bag.
BACH CODING / 6 digits corresponding to start production’s day, month and year.