A blend of cow's and sheep's milk and a minimum curing period of 1 month, gives this cheese its smooth and buttery texture with a comforting flavour and aroma on the palate. It goes well as a table cheese or grilling. The cheese has a yellow-white, compact texture and a medium-brown, inedible rind.
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|Ingredients||Cow MILK (75%) and Sheep MILK (10%), rennet, salt and ferment. No edible ring.|
|Curing Time||1 month|
|Storage & Care||Keep refrigerated below 7°C. Open the pack and keep it room temperature for at least 30 minutes before eating.|