Cured cheese obtained by coagulating whole milk, after pasteurization. Ivory white folder. Semi-soft and soft consistency with eyes scattered throughout the dough. Rough, well-formed, entire and uniform crust, coated with a yellow aqueous copolymer dispersion. Regular cylindrical shape with rounded edges and slightly convex upper and lower faces. Slightly mild flavor and buttery texture.
Ingredients: Pasteurized cow’s milk (Origin: Portugal), Dairy cultures, Calcium chloride, Rennet, Salt and Egg Protein.