Ezine Goat Cheese: For our full fat Ezine goat cheese, the milk of Ezine region is boiled at 65 C in boilers.
The boiling 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.
After the mouths of the tins are closed, they are matured in cold storage for minimum 12 months.
You can enjoy full-fat goat cheese for your breakfast.
It reaches you in vacuum packaging.
Store at 0-4 C.
Enjoy your breakfast.
Packaging boxes are for visual purposes.
The products are sent in vacuum packs suitable for long-lasting consumption prepared under hygienic conditions.
