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Cream Cheese 1kg
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Cream Cheese 1kg

Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.

Must be kept at a temperature equal to or less than 6 º C, and in these conditions is valid for six months.
 
Cream Cheese 200g
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Cream Cheese 200g

Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.

Must be kept at a temperature equal to or less than 6 º C, and in these conditions is valid for six months.
 
Salted Butter 1kg
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Salted Butter 1kg

Butyric product obtained exclusively from pasteurized cream presenting itself in the form of a solid, malleable emulsion. In the maturation of the cream are used selected lactic cultures.

Must be kept at a temperature equal to or less than 6 º C, and in these conditions is valid for nine months.
 
Salted Butter 250g
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Salted Butter 250g

Butyric product obtained exclusively from pasteurized cream presenting itself in the form of a solid, malleable emulsion. In the maturation of the cream are used selected lactic cultures.

Must be kept at a temperature equal to or less than 6 º C, and in these conditions is valid for nine months.
 
Cream Cheese Herbs & Garlic 200g
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Cream Cheese Herbs & Garlic 200g

Fresh and cream Cheese of white paste and soft consistency, obtained by draining after coagulation of milk with added fat, once pasteurized milk by fermentation with the addition of rennet and not subjected to a process of healing.

Must be kept at a temperature equal to or less than 6 º C, and in these conditions is valid for six months.
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