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Low-Salt Bleended Milk Young 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

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.

RIND

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

STORAGE

Keep refrigerated between 4 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.

tiernosal
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.