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Reggianito
Low moisture cheese or hard cheese matured fat or semi-fat obtained by coagulating milk with rennet and / or suitable coagulating enzymes, complemented by the action of specific lactic bacteria.


Label of presentation


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La Quesera Reggianito 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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