Ripened & speciality cheeses · F-DY-056 · VIII-5.k

Aged Kashkaval Semi-Hard Cheese

Balkan-style semi-hard cheese made with a thermophilic culture similar to mozzarella cultures, whose curd is cooked then aged for several months to develop a sharp aromatic flavour and firm sliceable texture.

Key ingredients: Thermophilic Culture for Mozzarella/Provolone, Traditional High-Strength Animal Rennet, Calcium Chloride Solution 33%, Feed salt

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