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Flamengo Cheese Loaf
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Flamengo Cheese Loaf

Ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once.

Parallelepiped shape of variable weight ± 2.100 kg

Its maturation is at least 2 weeks under a temperature between 8 and 15 ° C and relative humidity of 85 to 95%. Must be kept at a temperature equal to or less than 6 º C, and in these conditions is valid for 8 months
 
Flamengo Cheese Ball
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Flamengo Cheese Ball

Ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once.

Spherically shaped and slightly achatato the poles, covered with red wax, and its weight is ± 1.400 kg

Its maturation is at least 3 weeks under a temperature between 8 and 15 ° C and relative humidity of 85 to 95%. Must be kept at a temperature equal to or less than 6 º C, and in these conditions is valid for 8 months.
 
Flamengo Cheese Half Ball
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Flamengo Cheese Half Ball

Ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once.

Spherically shaped cut in half and slightly flattened at the poles, covered with red wax, and its weight is ± 700g.
 
Flamengo Cheese  Ball  ¼
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Flamengo Cheese Ball ¼

Ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once.

Spherically shaped, sliced and slightly flattened at the poles, covered with red wax.
 
Flamengo Cheese Slices 200g
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Flamengo Cheese Slices 200g

Ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once.

Cut and shaped parallelepiped sliced and packed in separate layers.
 
Flamengo Cheese Slices 300g
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Flamengo Cheese Slices 300g

Ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once.

Cut and shaped parallelepiped sliced and packed in separate layers.
 
Flamengo Cheese Slices 500g
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Flamengo Cheese Slices 500g

Ripened clear yellow Cheese, semi-hard, with few eyes disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once.

Cut and shaped parallelepiped sliced and packed in separate layers.
 
Island Cheese Wheel
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Island Cheese Wheel

Ripened yellowish Cheese, semi-hard or hard, with small eyes and irregular disseminated in the mass of firm consistency, obtained by draining after coagulation of whole milk or partly skimmed milk, pasteurized once.

Of cylindrical shape, 13 to 15 cm diameter, 10 to 15 cm in height and ± 9.850 kg in weight.

Its maturation is at least 2 to 3 months under a temperature between 8 and 15 ° C and relative humidity of 85 to 95%. Must be kept at a temperature equal to or less than 6 º C, and in these conditions is valid for 8 months.

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