• A hard, cooked curd cows’ milk cheese with a granular texture made with partially skimmed (2 per cent butterfat) cows’ milk. A lactic starter is used and the curd moulded and drained for 2 days, brined for 28 days and ripened under controlled conditions for up to 18 months. Used for cooking, grating and dessert and very popular in Italy. They are usually stamped with the type and the name of the producer when soft and have the same information printed on the rind.
  • A red food colouring obtained from a local plant