In the verdant valleys of Bergamo, the skilled cheese makers preserved a centuries-old tradition.
Using the precious Quartirolo cheese from Bergamo, they skilfully inserted flakes of chilli pepper directly into the curd, giving the cheese a spicy and enveloping character.
Furthermore, they enriched the jar with pitted black olives, giving the cheese a note of intensity and a pleasant combination of flavours.
After careful maturation, the cheeses were delicately preserved in olive oil, which enhanced their taste and creaminess.
The cheese with Kalamata pepper and black olives was a real treat, perfect for lovers of bold flavours.
Each slice told the story of craftsmanship and a passion for food that was passed down from generation to generation.
It was an invitation to discover the combination of traditional cheese, the spiciness of the chilli pepper and the richness of the black olives, an unforgettable taste experience.
Sunflower oil, olives (31%), cheese (31%) [milk (origin: Italy), chilli pepper, salt, rennet]. Antioxidant: L-ascorbic acid. Acidity regulator: citric acid.
After opening, keep refrigerated.
Nutritional declaration for 100 g of drained product:
Fats: 34 g of which saturated fatty acids 8 g
Carbohydrates: 2 g of which sugars 1.3 g
Salt: 3.3 g
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