Seasonal period: All year

The milk usually used is whole or skimmed, which gives the cheese a milder flavour.

The fat from the milk is the most influential nutrient for the taste of the cheese. Whole fat milk has a higher content in fat, but in certain cases low fat or skimmed milk is used to reduce the fat content, something that can reduce the final product’s taste.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 21.45 g
Monounsaturated fatty acids 10.06 g
Polyunsaturated fatty acids 1.07 g
Cholesterol 90.0 mg
Calcium 597.0 mg
Iron 0.21 mg
Zinc 1.57 mg
Vitamin A 350.0 ug
Vitamin C 0.0 g
Folic acid 20.0 ug
Salt (Sodium) 349.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.