Olavidia cheese 260-300g approx Quesos&Besos
Olavidia cheese 260-300g approx Quesos&Besos
Olavidia cheese 260-300g approx Quesos&Besos
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free from 80 €
Mark: Quesos&Besos
The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Olavida Quesos&Besos Cheese.
This cheese is made with the oldest fermentation method. It is made with lactic acid bacteria present in milk. These bacteria act on the lactose , the sugar present in the milk , and degrade it to lactic acid. It is in these cheeses, where the loss of the whey contained in the milk occurs spontaneously. 15 to 20 days ripening. With a strong odor. A smell that does not appear in the mouth. It should always be kept cold.
This cheese is made using the oldest fermentation method. It has been produced with the lactic bacteria present in the milk. This type of bacteria acts on lactose, the sugar present in milk, and degrades it until it becomes lactic acid. It is in these cheeses, where the loss of the whey part that contains the milk occurs spontaneously. Aging for 15 to 20 days. With a strong odor. An odor that does not appear in the mouth. It should always be kept cold.
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Mark: Quesos&Besos
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The price shown is an estimate based on the weight of the product. The final price will depend on the weight of the delivered product.
Olavida Quesos&Besos Cheese.
This cheese is made with the oldest fermentation method. It is made with lactic acid bacteria present in milk. These bacteria act on the lactose , the sugar present in the milk , and degrade it to lactic acid. It is in these cheeses, where the loss of the whey contained in the milk occurs spontaneously. 15 to 20 days ripening. With a strong odor. A smell that does not appear in the mouth. It should always be kept cold.
This cheese is made using the oldest fermentation method. It has been produced with the lactic bacteria present in the milk. This type of bacteria acts on lactose, the sugar present in milk, and degrades it until it becomes lactic acid. It is in these cheeses, where the loss of the whey part that contains the milk occurs spontaneously. Aging for 15 to 20 days. With a strong odor. An odor that does not appear in the mouth. It should always be kept cold.
