Cured cheese obtained by coagulating whole milk, after pasteurization. Made of matte white, semi-hard paste, with minced pasteurized parsley and garlic, distributed irregularly throughout the dough, with a semi-hard consistency and soft when cut. Regular cylindrical shape, with rounded edges, slightly convex top and bottom, with a slight lateral bulge. Uniform, well-formed and slightly rough crust, coated with a beige copolymer aqueous solution.
Acidified lactic aroma and flavor of garlic and parsley.
Ingredients: Pasteurized cow’s milk (Origin: Portugal), Pasteurized garlic and parsley preparation (3%), Dairy cultures, Calcium chloride, Rennet, Salt and Egg Protein.