It is a lightly salted sheep's milk cheese that requires a maturation time of 3 months. It contains between 32% and 42% fat on dry matter. We can distinguish two kinds:
- ...
Hello,
You must be a subscriber to read the rest of this article, its links and its images.
The subscription to the complete reading of the site is at 1 €uro per month, without any commitment.
If you already have a current subscription, please log in using the form below.
Otherwise you can subscribe here.