Product description
Spicy, slightly tart, intense flavor, yellowish cheese with low holes. Although it is not made from sheep's milk, its technology and taste are similar to the character of Spanish Manchego cheese.
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Raw milk semi-hard cheese aged in the cellar for 4-5 months.
In a small workshop at the foot of East Bakony, the Csurgódombi cheeses are made in a small, modern kitchen, "SajtKonyha", under the supervision of a chef who has traveled to several countries - who now uses his foreign experience in high-quality cheese making.
Whole raw cow's milk, rennet, salt, cheese culture.
Milk
Spicy, slightly tart, intense flavor, yellowish cheese with low holes. Although it is not made from sheep's milk, its technology and taste are similar to the character of Spanish Manchego cheese.