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