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Medium matured, soft paste cheese, produced with raw whole cow’s milk.
Soft texture with fine holes, regularly distributed. Straw coloured with a sweet flavour and aroma.
The cheese is matured in underground cellars, on white pine shelves, for 90 days.
Cow Raw Milk, salt, rennet, lactobacillus.
In the fridge from +0° to +4° or it can be stored in cool and humid place.
Room temperature. Inedible rind. Eat after removing rind
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