INGREDIENTS: Pasteurized sheep’s milk, salt, firming agent (calcium chloride), rennet, cheese cultures and preservative E-202.

Packaged in a protective atmosphere.

NET WEIGHT

2 kg

MATURATION

Fresh cheese

CONSERVATION

+4 ºC and +6 ºC

FORMAT

2 Kg tub

170 g tub

AWARDS

3rd PRIZE - World Cheese Awards (Birmingham, U.K) 2013

4th PRIZE - World Championship Cheese Contest (Wisconsin, USA) 2008

1st PRIZE - World Championship Cheese Contest (Wisconsin, USA) 2006

1st PRIZE - World Cheese Awards (London, U.K) 2005