Type of cheese and Maturation

Tybo Cheese is a matured product obtained by milk coagulation through appropriate coagulant enzymes, complemented by the action of appropriate lactic bacteria. It is a medium humidity and semi-fatty cheese.

Sensory Characteristics

Semi-hard consistency cheese. It is characterized by its lactic, soft and slightly salty taste. Its texture is firm, closed and elastic. It presents a colour white to yellowish. Its smell is delicate and nice. It presents a perfect aptitude to cut into slices.

Ways of Consumption

Cut into slices or cubes as an ingredient for sandwiches, empanadas, soups and any kind of hot plate; as an ingredient of salads; as table cheese to accompany fast foods, cold cuts and sausages; as dessert in complement with sweets and fruits.

Gluten Free

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


The product is commercialized by weight in bars of approx. 4,5Kg.


Only wholesale

We only carry out wholesale sales to Supermarkets and Distributors.


Juan B. Justo e/Compairé y Laprida
9 de Julio – Buenos Aires – Argentina


Administration (+54)  9 2317 40-6015
Sales (+54)  9 2317 40-6015