Ingredients: Pasteurized milk. Maturity 30 to 45 days. Cheese
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Also known as cheese "tovalló" napkin cheese is a product originating in Valencia, more specifically the Ranes Coast but now also produced in the High Vinalopó, Alicante. Its form is globular, with rounded edges, and the top surmounted by a small nipple that occurs when you tie a cloth that is used as a template and stretch marks from where the radio. Its color, both outside and inside, ranging from bright white to pale yellow. It can be eaten fresh, immediately after processing, or you can fry peppers accompanied as did the huertanos centuries. It is a cheese that blends seamlessly with a red intermediate alcohol, such as those produced in Valencia itself.