Ezine cow cheese,
For our full fat Ezine cow 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.
You can enjoy full fat cow cheese for your breakfast. It reaches you in vacuum packaging.
is rested for a minimum of 8 months.
2200gr - 2300 gr product comes out.
Cheese packaging boxes are for visual purposes.
The products are sent in vacuum packs suitable for long-lasting consumption prepared under hygienic conditions.
