Hard Cheese

Description: Cooked, pressed, salted, and matured cheese made from pasteurized cow's milk, lactic ferments, enzymes, salt, and calcium chloride. It has a firm, compact texture, is slightly crumbly, and has a fine grain. The flavor is intense, slightly spicy, and salty, with a characteristic aroma. The cheese has a yellowish-white color, with a smooth, well-formed rind. It is cylindrical in shape, with flat sides and a slightly convex profile. It may contain small eyes or mechanical holes caused during the pressing process. Physical-chemical composition:

Minimum fat content in dry matter: 32.0%

Maximum moisture content: 35.9% Microbiological parameters:

Coliforms at 30°C: max. 50,000 CFU/g

Coliforms at 45°C: max. 5,000 CFU/g

Coagulase-positive staphylococci: max. 1,000 CFU/g

Absence of Salmonella spp and Listeria monocytogenes in 25 g Versatile product, ideal for grating, serving on cold cuts platters, or as an ingredient in various culinary preparations. Store refrigerated between 2°C and 8°C to maintain sensory quality and microbiological safety during its shelf life.