Cheese without fresh cow lactose
Cheese without fresh cow lactose, made by the procedure of deslactosar and coagulate the milk, mold, press and salt in water with salt. Due to the peculiarity of being a cheese of such a short life, all the phases of the process have to be carried out with extreme hygiene (of surfaces and environmental) and with an almost instantaneous cooling.
INGREDIENTS: Pasteurized cow’s milk, salt, firming agent (calcium chloride) and rennet.
Packaging in protective atmosphere.
+2 ºC and +4 ºC (once opened, consume in 48 hours)
250 g tub