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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. Keep refrigerated between 6 and 8ºC.
| 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. Keep refrigerated between 6 and 8ºC.
| 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 |
