It is a soft cheese produced with pasteurized whole cow's milk and aged for 20-30 days. It is placed in drying salt where the outer crust solidifies and the paste becomes softer, white or slightly straw-colored. Then brushed on the surface with food wax that preserves all its aromatic properties.
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It is a soft cheese produced with pasteurized whole cow's milk and aged for 20-30 days. It is placed in drying salt where the outer crust solidifies and the paste becomes softer, white or slightly straw-colored. Then brushed on the surface with food wax that preserves all its aromatic properties.
