100% Cow milk
CERTIFICATE OF QUALITY:
17,5 x 5 cm - round shape
All year long
The processing is result of long and complex craftsmanship, a simple cheese for and intense taste. After being pasteurized, are inserted in cow's milk ferments and rennet: the curd is broken to the size of a walnut. Following the serum is separated and is given the form to cheese. The stewing is not done. The salting is carried out first on one side and the next day on the other one, then the cheese is left to age for 15 days in the cell at 13° C with 80% humidity.
Wide surface, intense yellow. The dough is soft and entire.
The smell is very intense with a hint of butter.
The flavor is salty and determined, a little sweet at the end, perceptions in the mouth are rich and intense, persistent aftertaste.
It is a simple and wondering cheese. Perfect for everyday meal, great with fresh and grilled vegetables.
The cheese should be kept in ventilated refrigerator at 4°C. Once engraved the shape, the interior must remain in contact with a transparent plastic film to be changed every 5 days. The cheese can not be frozen or maintained at temperatures above 10° C.Download PDF