Rennet coagulation of the whole cow’s milk occurs in natural conditions of acidity; lamb rennet paste is added as well as gas-producing lactic ferments to facilitate the formation of holes inside the cheese.
It’ s pear-shaped and has a string for hanging during the ripening process.
It is straw-coloured but the colour can vary depending on the ripening process.
The weight ranges from 7 to 8 kg.
Ingredients: whole pasteurized milk, rennet, lactic ferments, salt
SHELF LIFE 8 months