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Quota Mille

This fresh cheese is  made exclusively from goat’s milk from  small herds at a high altitude of about 1000 metres above sea level in the heart of the Iblei mountains and made into cheese as soon as it is milked.

It is consumed  about 10 days after production.

It’s a cooked, pressed cheese with a light crust and small  holes inside.

Due to light salting, this cheese has a delicate and pleasant flavour with a slightly tangy flavour.

It is produced without pepper in forms of 1 kg with a diameter of about 12 cm and height of 7 cm.

Ingredients:  whole pasteurized goat’s milk, salt, rennet, lactic ferments.

SHELF LIFE 150 days