QUEIJO DE CABRA CURADO
Cured cheeser, semi-soft uniform white paste.
Cured cheeser, semi-soft uniform white paste, with a few small eyes, obtained by slow draining of the curd, after coagulation of raw gaot milk by action of animal rennet.
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Minimum curing time: 30 days
Ingredients: goat milk, salt and rennet.
Size: Large ( 0.900/1.100kg)