Set Cheese from Mas Marcè it's created from raw milk freshly milked. Immediately we rennet it with herba col, the dose that allows us to obtain a hardness curd the desired point.
We cut it carefully and then we shape it and keep it during 12 hours with brine.
We keep it in a camera where there are wood pines three or four months.
Each week, with a brush, we clean all the fungus.
We present it with pieces of 300 grams
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