Maturated cheese with cylindric shape. Dry extract fat ≥ 45%. Distinct product, with enhanced flavor, semi - hard paste, yellowish crust, ripening period of 2 - 3 months minimum. Elaborated with pasteurized cow’s milk, preserves the nutritional and organoleptic features of the raw materials.
Ingredients: Pasteurized milk’s cow, calcium chloride, lactic culture, rennet and salt.
Awards: 1st Prize in Cow Cheese (prolonged cure) category at the Portugal Cheese Contest, by the National Association of Dairy Producers.