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Ingredients: milk, salt, rennet, water.
Crust: very thin 6 mm.
Structure: is radially converging toward the center of the form. Opening in an expert a mature form, the cheese is opened, straight and with slight grooves.
Consistency is especially in relation to the degree of maturation and the content of polyunsaturated lipids. The texture is soft and can present sprinkled with white granules that form the natural transformation of nitrogenous substances.
Color: is pale and smooth, with shades ranging from pale - pale straw to gold.
Taste: essentially tastes that characterize it are:
Nutritional informations per 100 grams of product:
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