Cheese manufactured by threading a plastic curd obtained by lactic bacteria cultures and coagulated by rennet and/or other suitable coagulating enzymes, complemented by the action of specific lactic bacteria. Minimum ripening time: 24 hours.
Semi-hard to semi-soft consistency, according to humidity content, fibrous, elastic and close texture, with yellowish uniform colour, slightly developed lactic taste, little perceptible flavor.
Humidity: Maximum 55.0%
Fat: Minimum 35.0%
Coliforms at 30º C/g: n=5 c=2 m=100 M=500
Coliforms at 45º C/g: n=5 c=2 m=10 M=100
Staphylococcus aureus/g: n=5 c=2 m=100 M=1000
Salmonella spp/25 g: n=5 c=0 m=0.