Definition: Cheese made with pasteurized cow, goat and sheep milk.
Ingredients: Cow, goat and sheep milk, rennet, lactic ferments, calcium chloride and salt.
Presentation: Whole pieces and wedges packed in vacuum.
Storage temperature: 4 - 8º C
Preferential consumption: Before 12 months for the whole pieces of 3 kilos and 1 kilo and before 6 months for the wedges.