FRESH SHEEP'S CHEESE

Cașcavalul este făcut din lapte 100 la 100 natural, se da cheag se lasă să se închege, durata �...

The cheese is made from 100 to 100 percent natural milk, the rennet is given and left to curdle, curdling time 40 to 45 minutes, then it is jănțuiește (shake the milk to freeze) then the curd is squeezed and placed in the crust and left to mature for 10 to 12 hours at a temperature of 20 to 22 degrees [...]

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Starting from £15 (final price confirmed upon delivery)

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The cheese is made from 100 to 100 percent natural milk, give the rennet is allowed to curdle, curdling time 40, 45 minutes then it is jănțuiește (shake the milk to freeze) and then collect...

The cheese is made from 100 to 100 percent natural milk, the rennet is given and left to curdle, curdling time 40 to 45 minutes, then it is shaken (the milk is stirred when it freezes), then the curd is squeezed and put in a crust and left to mature for 10 to 12 hours at a temperature of 20 to 22 degrees. Then put it in a mould (mould) and add it to the salami (salted water) and leave it to salt for about 8 hours, then take it out, leave it to drain and then put it in the smoke or serve it white (i.e. unsmoked).

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