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.
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.
All Mozzarella, Tybo and Cream cheeses in all presentations of all brands produced by Lácteos Aurora S.R.L. are apt for celiac.
Plates of approx. 10 kg.
Cylinders of approx. 5 kg.
Cylinders weight 500 gr.
CONSULT FOR THIS PRODUCT
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