Cured pepper cheese obtained by coagulating whole milk, after pasteurization. Ivory white folder. Hard consistency with eyes scattered throughout the dough. Rough, well-formed, entire and uniform crust, coated with a yellow co-polymer aqueous dispersion with red pepper paste. Regular cylindrical shape with rounded edges and slightly convex upper and lower faces.
Soft aroma and traditional flavor of pepper, slightly spicy.
Ingredients: Pasteurized cow’s milk (Origin: Portugal), Pepper Preparation, Dairy Cultures, Calcium Chloride, Rennet, Salt and Egg Protein.