What's in it

Harmonica's goat white cheese is made of organic goat's milk, using a traditional cheese culture of Lactobacillus bulgaricus and Streptococcus thermophilus, rennet and salt.

How it's made

Goats are renowned connoisseurs of fine dining among herbivores. They always unerringly choose the freshest plants and herbs while grazing, so the milk is intense and full-bodied. Heat the milk to 68-72 °C and leave it at this temperature for 10 to 15 minutes. We then cool it to the temperature at which we curdle it (30-32 °C) and transfer it to the cheese vats. We add calcium dichloride, rennet with various types of lactic acid bacteria and, most importantly, rennet enzyme.

We stir the milk very well, then leave it to rest until it curdles. Cut the resulting rennet into small cubes. The purpose of cutting is to separate the whey. Strain it into strainers and press it. This process speeds up the separation of the whey while giving the cheese the necessary shape. Cut the resulting cheese and salt it. There are several methods of salting. The most common method is a combination of dry salting and brining. The finished salted cheese ripens for at least 60 days at a temperature of 12 to 15 °C. After ripening, the cheese is transferred to cold storage at a temperature of up to 6 °C.

Nutrition facts

per 100 g

Packaging

A vacuum pack of 200 g