Pasteurised milk - Import export

Flavor: Subtle Aroma: Sweetness of milk Color: White Consistency: Soft Rind Treatment: Plastic dispersions with preservatives: E235 (pimaricin)

Pasteurized sheep milk, black truffle paté (Champignon Mushrooms (Agaricus Bisporus), (Boletus Edulis and relative group), sunflower oil, black truffle (Tuber Aestivum Vitt), salt, pepper, sugar, bouilion granules ( sea salt, yeast extract, brown sugar, spice extract, caramelized sugar, maltodextrin, palm fat, turmeric ) dextrose, potato starch, yeast extract, spices (onion, mace, garlic and curcuma, tomato powder ) black truffle, flavor enhancer, Acidity regulator( citric acid), antioxidant ( ascorbic acid).), salt, calcium chloride, rennet, lactic ferment, Preservatives: lysozyme (derived from egg), Natamycin on the rind. Flavor: Intense Aroma: Characteristic to sheep cheese with the aroma of the truffle. Color: Pale yellow with black veins of truffle paste. Consistency: Hard Remove the cheese rind before the consumption.

Pasteurized sheep's cheese cured with spicy palm mojo. Flavor: Intense Aroma: Characteristic to sheep cheese with the aroma of spicy palm mojo. Color : Pale yellow with black veins of mojo picón paste. Consistency: Hard

Flavour: Intense Aroma: Characteristic of a sheep cheese with boletus aroma Color: Pale yellow with ochre veining coming from the boletus cream Consistency: Hard

Flavour: Intense Aroma: Characteristic of a sheep cheese with black garlic aroma Color: Pale yellow with black garlic veining Consistency: Hard

Pasteurized sheep's milk P.D.O manchego cheese 2-3 months aged Flavor:Soft Aroma: Typically of sheep cheese Color : Ivory Consistency: Firm

Flavour: Intense Aroma: Characteristic of a sheep cheese with black olive aroma Color: Pale yellow with dark veining coming from the black olive cream Consistency: Hard

Pasteurized sheep's milk P.D.O cheese 10-12 months aged Flavor: Hard, slightly spicy Aroma: Typically of aged sheep cheese Color : Golden Consistency: Firm

Pasteurizers are automatic systems that systematically heat up and cool down the milk by means of plated heat exchangers for the purpose of increasing the temperature of the milk without degrading the physical and bio-chemical features (vitamins and diastases) of pathogen bacterias and nutrients.

A cheese-making workshop, smaller and clearly much more affordable, which fully meets the needs of the cottage industry It is delivered in pieces and can be very easily assembled by us or by the customer. more affordable quickly assembles easily transported ideal for home cheese making LIST OF MACHINES 300lt Milk cooling tank 100lt Cream Separator 300lt Electrical Pasteuriser 300lt Milk coagulation vat Table for molds Working table Sink Shelves Ripening cabinet Refrigerator Roller Pump Width: 6m, Depth: 4m, Height: 3m