Typical products

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butter cheese  


Dairy product made during all the year in the region with cowís milk and butter bred to pasture or stalling. It is the result of the presamic-acid uncooked or pasteurized curdling, whole milk naturally sour to which natural seroinsertion is added; vealís liquid cheese-rennet and sometimes kidís dough is added. Dairy product with half cooked and spun dough made semimechanically or handly, it is not stewed, stuffed with sero butter and salt in pickle.

 

 


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