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Low-Fat Young 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

> 7 days.

CHARACTERISTICS

Uneven-sized eyes with homogeneous distribution and a shiny surface throughout. Uniform intense white colour, very elastic texture, melting and soluble. The Low-Fat Mixed Milk Young Cheese has a slightly enduring light milky aroma, and a very soft milky flavour.

RIND

White colour, 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.

tiernograsa
3 kg whole cheese · Half 3 kg whole cheese · Cut (fixed weight 250g) · Cut (variable weight) · 200g tray of cheese slices (rectangular) · 100g tray of cheese slices (rectangular) €1 · 1 kg mini whole cheese · Quarter 3 kg whole cheese · 3 kg block.