· Fresh cheese ·

Cheese without fresh cow lactose

Fresh cheese

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.

WITHOUT PRESERVATIVES

Packaging in protective atmosphere.

NET WEIGHT

250 g

MATURATION

Fresh cheese

CONSERVATION

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

FORMAT

250 g tub

Cheese without fresh cow lactose
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