Made with pasteurized sheep's milk and matured for 7 days, it is vacuum packed with natural edible rind. This soft cheese is a semi-solid alternative to milk, since it produces fewer allergies and intolerances and is more digestive than milk. It has a significant contribution of calcium, although in less quantity than its more curable brethren, but with the advantage that it is better absorbed by the intestine as it has less fat, the main advantage of this cheese consists of its lower caloric intake. INGREDIENTS: Pasteurized sheep's milk, salt, lactic ferments, rennet and stabilizer (calcium chloride), without coloring or flavoring.
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