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 is packaged as 10kg in vacuum packs of 600-700 gr on average.
Bon Appetit
Packaging boxes are for visual purposes.
The products are sent in vacuum packs suitable for long-lasting consumption prepared under hygienic conditions.
