Boiling whey product derived from sheep’s and goat’s curd.Boiling whey product derived from sheep's and goat's curd, adding fresh Greek pasteurized sheep's and goat's milk, with lactic culture, rennet suitable for vegetarians and salt.
Maximum humidity 70%. Minimum fat in dry matter 40%.
Keep refrigerated +2oC - +4oC for 3 months from production date.
Anthotyros cheese has a light taste and is the ideal solution for the dietary conscious.
|Per 28g serving||Typical per 100g|