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Semi-cured goat cheese, with pressed paste and enzymatic coagulation with vegetable rennet, made with pasteurized organic production milk. Approximate maturation of 45 days. Consume at room temperature (20 to 25ºC) accompanied by fruity white wines.
| Weight | 0.400 kg |
|---|---|
| Fat content |
50-52% |
| Presentation |
Cylindrical |
| Ripening |
45 days |
| Best before |
12 months from the packaging date |
| Storage |
Store refrigerated at less than 6º C |
Semi-cured goat cheese, with pressed paste and enzymatic coagulation with vegetable rennet, made with pasteurized organic production milk. Approximate maturation of 45 days. Consume at room temperature (20 to 25ºC) accompanied by fruity white wines.
| Weight | 0.400 kg |
|---|---|
| Fat content |
50-52% |
| Presentation |
Cylindrical |
| Ripening |
45 days |
| Best before |
12 months from the packaging date |
| Storage |
Store refrigerated at less than 6º C |
