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Cheese made with pasteurized goat's milk collected from the day, minimum maturation of 15 days, cylindrical shape, and pure white color due to the nature of goat's milk.
Cheese with 12 months of maturation
CHEESE WITH 12 MONTHS OF CURING
Organoleptic data:
Organoleptic data
Unique goaty lactic flavor, spongy texture, and gives us a sensation of lactic aromatic freshness ...tasty near rind due to its short life as the salt has not finished reaching the heart for being a very young cheese. In the interior it brings sweet tones.
Ingredients: Pasteurized goat's milk, lactic ferments, calcium chloride, lysozyme (derived from egg), rennet and salt.Allergens: Milk and egg.
Microbiological data:
Listeria: Absence / 25 g Salmonella: Absence / 25 g Staphylococcus Aureus: <10 cfu/g E Coli: < 10 cfu/ g
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