FEATURES

Cured cheese, semi-soft, uniform white paste, with a few small eyes, obtained by slow draining of the curd, after the coagulation of the raw sheep and cow’s milk, by action of animal rennet.

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Minimum curing time: 30 days
Ingredients:  sheep and cow’s milk , salt and rennet.
Sizes: Large ( 0.900/1.100kg) Merendinha/Médium (0.400/ 0.600kg)