Mixed traditional cheese

Traditional Cheese is produced from 50% fresh sheep’s milk and 50% fresh goats milk that graze in the surrounding mountainous and lowland areas with the addition of traditional natural yeasts and cultures which give it a unique taste and texture. The product matures in the duration of 4 months and is distributed in tin containers of 8 and 15 kg.

Nutritional information / value per 100gr:

traditional cheese

Specific References