The Traditional "Bravo" cheese is a matured, obtained from draining off curdled-milk, after the milk coagulation, and maintained inside an open vat. The cheese is later salted in a brine and maturated in special cellars following traditional methods.
It is a semi-soft cheese. Natural yellow rind. Milk and buttery flavor. Ripening period of 45 days minimum.
Ingredients: Cow's milk (pasteurized), lactic culture, rennet and calcium chloride.
Storage: Keep refrigerated (temperature between 2º and 10º C)