3 jams for cheeses.
- Onion jam with Vermentino: onions 55%, sugar, 4% wine, pectin, acidity regulator (citric acid).
-Extra jam of Williams pears: pears 60%, sugar, gelling agent, pectin, acidity regulator (citric acid).
- Figs jam with balsamic vinegar: figs 60%, sugar, balsamic vinegar (wine vinegar, cooked grape must, concentrated grape must, coloring: caramel) 1.5%, chilli 0.3%, pectin.
bold: (|gluten-free products.)
The compotes for cheeses follow a processing method similar to that of jams, with low-temperature cooking of seasonal vegetables of controlled origin.
The recipes are designed to prepare these products through the inspiration of the raw materials and flavors of our territory, and in response to the needs of the most innovative culinary combinations in the dairy sector.