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Low-Fat Semi-cured Bleended Milk Cheese

INGREDIENTS

Pasteurised cow’s (55% min.), goat’s (5% min.) and sheep’s milk (5% min.), salt, rennet, lactic starters, calcium chloride and preservative: lysozyme (egg derivative).

AGEING

> 35 days whole cheese of 3 kg and derivatives.
> 20 days whole cheese of 1 kg and derivatives.

CHARACTERISTICS

This semi-cured cheese has uneven-sized eyes with homogeneous distribution and a shiny surface throughout in uniform intense white. Very elastic texture, melting and soluble. Slightly enduring light milky aroma, and a very soft milky flavour.

RIND

Black-coloured rind, with a well-marked and defined plait.

STORAGE

Keep refrigerated between 2 and 8ºC. Protect the cut surface of the cheese with aluminium foil or shrink-wrap.

BEST SERVED

Remove the cheese from the fridge with enough time for it to reach around 20ºC. At that temperature, its aroma and flavour come through in all their intensity.

semigrasa
3 kg whole cheese · Cut (fixed weight 250g) · Cut (variable weight) · Tray of cheese slices (rectangular) 200g · 1 kg mini whole cheese · 3 kg block.