Fresh cow and sheep cheese
Fresh goat cheese, made by the traditional process of coagulating milk, molding, pressing and salting 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 (90%), pasteurized shep’s milk (10%), salt, rennet and cheese cultures.
Packaging in protective atmosphere.
+2 ºC and +4 ºC (once opened, consume in 48 hours)
250 g tub