Type of cheese and maturation

Mozzarella cheese is obtained from spinning of an acidified mass and matured for a period longer than 20 days (intermediated product obtained from coagulation of milk by means of rennet). It is a semi-hard pasta cheese. Minimal maturation: 24hs.

Sensory Characteristics

Semi-hard cheese. Its texture is fibrous and elastic, from white to yellowish colour and from lactic to slightly spicy flavour. It does not have holes, although eventually it may have irregular openings (mechanical holes). It is characterized by its shine and elasticity when heated.

Forms of consumption

Ground or cut in slices as an ingredient of pizzas, sandwiches, empanadas, soups and all kind of hot plate; as an ingredient of salads; as table cheese to accompany fast meals, cold cuts and sausages.

Gluten Free

All Mozzarella, Tybo and Cream cheeses in all presentations of all brands produced by Lácteos Aurora S.R.L. are apt for celiac.