For our full fat cow cheese, the milk of Ezine region is heated at 65 C in boilers and then
The heated milk is fermented at 34 C; after waiting for 1 hour and 45 minutes, the milk is left to break.
After the milk is broken, it is rested for 15 minutes and then pressed.
After 1 day in brine, it is collected in tins and rested for 2 days.
You can enjoy full fat cow cheese for your breakfast. -/+ 10gr. It reaches you in vacuum packaging.
has been rested for a minimum of 8 months.
*You can specify your preference for hard or soft cheese at the end of the order.
If you do not specify, medium hardness product will be sent.
