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Blue Cheese
Cheese obtained by coagulation of milk with rennet or other suitable coagulating enzymes, supplemented or not by the action of specific lactic bacteria through a process of elaboration using specific fungi (Penicillium roquefortii) supplemented or not by the action of fungi and subsidiaries yeast responsible for granting the distinctive product characteristics during the elaboration and maturation.


Label of presentation


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La Quesera Blue Cheese
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Technical and nutritional information.


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CASSINI Y CESARATTO S.A.
ADMINISTRATION
Moreno 1095
S3013BXU San Carlos Centro
Pvcia. de Santa Fe/ Argentina
Tel / Fax: 011 4553 7986
INDUSTRIAL PLANT
Belgrano 938
San Carlos Sud
Pvcia. de Santa Fe/ Argentina
www.cassiniycesaratto.com.ar
www.laquesera.com
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