Mat. Fat: 45% min. / Dry extract: 48% min. Made with pasteurized cow's milk, lactic ferments, will, calcium chloride and rennet.

Matured fatty very versatile, the natural and/or as an ingredient grastronómico. CHARACTERISTICS: A lenticular form Cortex: Transparent. Suitable for consumption once washed. Pasta: Ivory white. Presents a number of discrete eyes. Texture and Flavor: Unctuous and melted. Intense flavor, lactic and butter. Cured for a minimum: 9 days Supported by the Arzúa Ulloa D.O.P Regulatory Council Technical data sheet brexeo