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Denomination: Sheep's cheese
Ingredients: sheep's milk, lactic ferments, rennet and salt
Organoleptic characteristics: NON EDIBLE rind of straw yellow color and medium thickness, treated on the surface with preservatives E235 E202 Product obtained from sheep's milk from sheep raised on pasture pasteurized and coagulated at 36° Soft structure, ivory white Sweet taste on a light base acidulous, with delicate flavors typical of milk.
Allergens present: MILK and milk-based products including LACTOSE
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