13.30€
“Banjani” cow’s cheese is a semi-hard, full-fat cheese produced from the milk of cows raised in the villages around Nikšić, Banjani and Rudin. The milk produced in this way is different from that from modern stables due to the abundance of micro and macro elements that cows bring in every day by grazing.
The ripening process is done on wooden shelves, and the percentage of salt is adjusted to the type of cheese.
Ingredients: pasteurized cow’s milk, rennet, culture, with max 1.5%.
Usable up to date on bar code labels. Store at temperatures from +4 to +8 C.
| Weight | 1 kg |
|---|
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