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Low-Salt Bleended Milk Young 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).


> 7 days.


The aroma of the Low-Salt Mixed Milk Young Cheese is slightly milky. Very soft flavour. Elastic, melting and very soluble paste. Semi-soft. Intense uniform white colour. Uneven-sized eyes with homogeneous distribution and shiny surface.


Faces etched with wheat-ear shapes and lateral grooves in zigzag. White colour, natural rind.


Keep refrigerated between 4 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 · 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 · 100g tray of cheese slices (rectangular) · 1 kg mini whole cheese · Half 1 kg mini whole cheese · 3 kg block.