"Olavidia" Cheese (280 GRS.)

Reference: 21002026

It is the oldest form of fermentation; It is made with the lactic bacteria present in milk. This type of bacteria acts on lactose (milk sugar) and breaks it down to lactic acid. In these cheeses, the drainage (the loss of part of the whey contained in the milk) occurs spontaneously. Best cheese of Spain 2018 at the Salón Gourmets de Madrid.


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Slow goat pasteurization milk

Coagulation type: milky matured lactic acid and charcoal

Maturation: from 15 to 20 days

Format: between 250-300 grams approx.

Once opened, consume between 3-4 days because it does not have any type of additive or preservative


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