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