Cheese

Cheese produced by coagulation of milk by rennet and / or other suitable coagulating enzymes, complemented or not by the action of specific lactic acid bacteria, and through a development process that uses specific fungi (Penicilium roquefortii), supplemented or not by action of fungi and / or subsidiaries yeast responsible for giving the product distinctive features during the process of development and maturation.
Appearance  
Shape Pasta Crust Weight 
Cylinder (covered with aluminum foil)  
Lasts 2 to 4 kg (range Hormas allowed: 2 to 13 kg)  
Rough, weak, without cracking, irregular. Stickiness may present a slightly brownish color of surface and / or emerging development of fungi and yeasts or subsidiaries.  
White to yellowish white, uniform, with streaks of green features, green, bluish or grayish green. No eyes.

Taste spicy, salty, characteristic. Smell heightened.

  • Model Number:0
  • Brand Name:0
  • Place of Origin:Argentina
  • Shelf Life:12 months
  • Texture:Other
  • Type:Other
  • Category:Cheese
  • Country:Argentina
  • telephone:54-342-4533253
Model Number: 0
Brand Name: 0
Place of Origin: Argentina
Shelf Life: 12 months
Texture: Other
Type: Other
Category: Cheese
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