31.32 лв.34.80 лв. /кг.
MATURATION PERIOD: 15 MONTHS
When the cheese is ripe, the cheese is covered with mold. This is part of the natural maturation process. Once the pies have matured to the extent necessary, they are cleaned of the mold and vacuumed. During the ripening process, slight cracks may occur and mold may enter. This is completely normal, you only need to remove the affected part.
* All items have a weight tolerance of +/- 20%. You will be charged for the exact weight you received.
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Yellow cheese is a type of hard cheese that has undergone rapid lactic acid fermentation. It is made from cows or sheep’s milk, or from a mixture of sheep’s milk with skimmed cows. Cheese is a dairy product that is produced mainly on the Balkan Peninsula. The rich content of protein, fat, amino acids and vitamins add to its wonderful taste. The finished product is yellow with a delicate and unobtrusive aroma. A clean, delicious and unique product for the whole family.
Milk from 100-percent grass-fed animals is much healthier than ordinary milk. It has a higher concentration of vitamins and antioxidants, fewer “bad” fats, and more “healthy” fats such as omega-3 fatty acids and CLA (conjugated linoleic acid). Grass-fed milk is also higher in nutrients like vitamin E, iron, and conjugated linoleic acid, a fatty acid that may play a role in preventing heart disease and obesity. Omega-6 and omega-3 fatty acids are essential human nutrients, yet consuming too much omega-6 and too little omega-3 can increase the risk of cardiovascular disease, obesity and diabetes. Research has shown that consuming organic dairy products lowers dietary intakes of omega-6, while increasing intake of omega-3 and conjugated linoleic acid (CLA), a heart-healthy fatty acid. A recent national study found that cows fed a diet of totally organic grass and legumes produced milk with elevated levels of omega-3 and CLA, which provides a markedly healthier balance of fatty acids. The improved fatty acid profile in grass-fed organic milk and dairy products brings the omega-6/omega-3 ratio to nearly 1 to 1, compared to 5.7 to 1 in conventional whole milk.