Sola

The name of this raw cow’s milk cheese derives from the Piedmontese dialect term for the sole of a shoe, owing to its wide flat shape.

 

The curd is separated from the whey on a linen cloth which is turned thereby ‘wringing out’ its contents.

This practice also leaves the sign of a knot on one side of the cheese.

 

Chili pepper and provencal herbs are added to the milk during heating in some versions.

Sola with chili peppers

 

Milk used: raw Piedmontese cow’s milk.

Ingredients: raw milk, salt, rennet, natural herbs and spices.

 

Nutritional information: per 100g Sola with chili peppers contains 349Kcal; 28g fats of which 20g saturated fats; 1.2g carbohydrates of which sugars < 0.5g; 23g proteins; 1.5g salt.

 

Microbiological analysis: negative for Salmonella spp and Listeria monocytogenes.

 

Analysis performed by SINAL n° 0051 accredited laboratory.

 

Data di SCADENZA: essendo un formaggio semi stagionato, per le forme intere e mantenute in buone condizioni climatiche, non esiste una vera e propria data di scadenza. Tuttavia si ritengono inalterate le caratteristiche microbiogiche ed organolettiche fino ai 150 gg. dalla data di produzione.

Sola with Provencal herbs

 

Milk used: raw Piedmontese cow’s milk.

Ingredients: raw milk, salt, rennet, natural herbs and spices.

Weight of single forms: about 3.5kg.

 

Nutritional information: 100g Sola with Provencal herbs contains 349 Kcal; 28g fats of which 20g saturated fats; 1.2g carbohydrates of which < 0.5g sugars; 23g proteins, 1.5g salt.

 

Microbiological analysis: negative for Salmonella spp and Listeria monocytogenes.

 

Analysis performed by SINAL n° 0051 accredited laboratory.

 

Best before date: this is a semi-matured cheese meaning that if the cheese is kept intact and at the correct temperature, the best before date is flexible. However, in order to maintain optimum flavour and microbiological conditions, we recommend that it be consumed within 150 days after production.

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