It is a typical cheese of the Spanish Levante area, which owes its original shape to the use of a knotted napkin for its pressing.
INGREDIENTS: Pasteurized goat’s milk (75% min.), past. Cow’s milk (10% min.), Salt, firming agent (calcium chloride), rennet, cheese cultures and preservative llisozyme (derived from egg).
Rind: conservative (E-281, E-235) and coloring (E-150).
+4 ºC and +6 ºC
Weight of 2.1 kg