Reggianito cheese
PHYSICO-CHEMICAL CHARACTERISTICS
Fat in dry state: between 25.0 and 44.9%
Humidity: maximum 35.9% p/p
MICROBIOLOGICAL CHARACTERISTICS
Coliforms at 30º C/g: n=5 c=2 m=200 M=1000
Coliforms at 45º C/g: n=5 c=2 m=100 M=500
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/ 25g: n=5 c=0 m=0
ORGANOLEPTIC CHARACTERISTICS
Reggianito cheese has a hard consistence, a compact and brittle texture and granular. It is salty and slightly spicy and it is characterised by a yellowish white colour.