Made from Bulgarian organic sheep milk
We can’t hide our excitement – we are proud to present you the yellow cheese from harmonica sheep’s milk. It is irresistibly good! Because it is made with lots of patience, generosity and kindness.
Patience. As preparing it is not a quick job. The yellow cheese ripens for at least 60 days. This is to ensure its qualities and therefore we are willing to wait.
Generosity. As a whole lot of milk is invested in it. Yes, imagine – in order to be get even just a kilogram, the yellow cheese needs as much as 8 liters of whole Bulgarian organic sheep milk from grazing sheep.
And kindness. As this is another product with which we, at harmonica, support local farmers to continue their work without any compromises.
What's in it
Bulgarian organic sheep milk, live cultures, rennet, salt, calcium chloride.
How it's made
Entirely from fresh sheep milk, making sure that at each stage the water is drained or has evaporated as much as possible. The process involves prolonged maturation, evaporation and drainage. The calcium dichloride (per ton of milk - about 500-600 ml) guarantees for the structure and the hardness.
Ripening is a very important process for yellow cheese - it gives it a romantic and delightful milk taste. This happens exclusively due to the use of pure and delicious milk, so we can’t waste a single day of this important period (which takes us at least 60 days).
The final product has a high concentration of fat and protein and correspondingly less water content.
Nutrition facts
In 100 g
Energy
|
322 kcal / 1340 kJ |
Fats
|
24 g |
Carbohydrates
|
1.6 g |
Proteins
|
25 g |
Salt
|
2.2 g |
Packaging
Vacuum package of 300 g
