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Semi-cured goat cheese, pressed paste and enzymatic coagulation with vegetable rennet. Made with pasteurized milk and matured for approximately 45 days. To be consumed with fruity white wines, at room temperature (20 to 25ºC).
Consume with fruity white wines, at room temperature (20 to 25ºC)
| Weight | 0.360 kg |
|---|---|
| Fat content |
50-52% |
| Presentation |
Cylindrical |
| Maturation |
45 days |
| Preferential consumption |
12 months from the date of packaging |
| Conservation |
Store refrigerated below 6º C |
Semi-cured goat cheese, pressed paste and enzymatic coagulation with vegetable rennet. Made with pasteurized milk and matured for approximately 45 days. To be consumed with fruity white wines, at room temperature (20 to 25ºC).
Consume with fruity white wines, at room temperature (20 to 25ºC)
| Weight | 0.360 kg |
|---|---|
| Fat content |
50-52% |
| Presentation |
Cylindrical |
| Maturation |
45 days |
| Preferential consumption |
12 months from the date of packaging |
| Conservation |
Store refrigerated below 6º C |
