Cheese made with pasteurized goat and sheep milk and aged for 2 to 4 months. Flavor and tradition for your table.
- Sheep milk (70% min.) and goat milk (15% min.)
- Milk enzymes
- Egg lysocyme
- Calcium chloride
|Smell||Characteristic of medium-aged sheep-goat cheese|
|Color||Ivory interior, brown rind|
|Texture||Compact and firm|
- Present: milk and derivatives (including lactose), eggs and egg-based products.
- Not present: grains containing gluten, shellfish or shellfish-based products, fish or fish-based products, peanuts or peanut-based products, soy or soy-based products, tree nuts, celery and related products, mustard and related products, sesame seeds and sesame seed-based products, sulfur dioxide and sulfates in excess of 10 mg/Kg or 10 mg/liter, lupine beans and lupine-based products, mollusks and mollusk-based products.