Soft cheese whose name was introduced for the first time in 1941, with a Ministerial decree.
The intention was to bring consistency to the many commercial definitions of all the similar cheeses present nationwide.
|TYPICAL NUTRITIONAL VALUES (in 100 g of product)|
|Energetic value (Kcal)||1246 kJ / 300 Kcal|
|Of which Saturates (g)||16,2 g|
|Carbohydrate (g)||2,1 g|
|Of which Sugars (g)||2,1 g|
|Protein (g)||16,9 g|
|Salt (g)||2,2 g|
Cow’s milk, salt, rennet.
Thin, soft and reddish-yellow colored.
Soft, compact but creamy in the centre.
30 days approx.