· Cottage Cheese ·

Curd

Curd

Obtained exclusively from the whey resulting from cheese making. Whey proteins (lactoglobulin and lactalbumin) are of high biological value because they contain all the essential amino acids for our body.


INGREDIENTS: milk from goat, cow and sheep. 

WITHOUT PRESERVATIVES

NET WEIGHT

200 g

MATURATION

Fresh cheese

CONSERVATION

+2 ºC and +4 ºC (once opened, consume in 48 hours)

FORMAT

200 g tub

Curd
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