A wide variety

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Low-Fat Semi-cured Bleended Milk Cheese


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).


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


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.


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


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


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.

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.