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Mrke: Macinata
: 1
For the production of Bagoss some saffron is added to the milk.
Ingredients: cow's milk, salt, rennet and saffron.
Maturation: 12 to 48 months
Dimensions: 40 cm, weight 18 kg
Cylindrical shape with flat sides.
Each cheese weighs from 14 to 22 Kg
Inedible crust, oiled with linseed oil.
Dough: compact with small holes, color: yellow.
Typical intense flavor of mature cheese.
Fat not less than 20%, humidity not more than 37%
: 1
For the production of Bagoss some saffron is added to the milk.
Ingredients: cow's milk, salt, rennet and saffron.
Maturation: 12 to 48 months
Dimensions: 40 cm, weight 18 kg
Cylindrical shape with flat sides.
Each cheese weighs from 14 to 22 Kg
Inedible crust, oiled with linseed oil.
Dough: compact with small holes, color: yellow.
Typical intense flavor of mature cheese.
Fat not less than 20%, humidity not more than 37%
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Jeg vil gerne købe noget Bagoss ost, men har problener med jeres hjemmeside
Sprgsml stillet af: Niels Richter-Friis
07/02/2015)
Kategori/emne
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