Vacalin's Creamy Soft Cheeses denominates the product of high and very high humidity, made with standardized milk, acidified by culture of lactic bacteria and coagulated by rennet and/or specific enzymes.

Ingredients

Standardized pasteurized milk.

Making

The standardized milk is pasteurized at 72 oC (161.6 oF) and sent to the production vat, where the rest of the ingredients are incorporated. The resulting curd is poured into molds, going through an in-line process. Once it reaches the desired pH, they are placed in brine. After removal from the brine, the cheeses are vacuum packed in heat shrinkable bags and stored in a refrigerated chamber until dispatch.

Organoleptic characteristics

• Color: yellowish white, uniform.
• Taste and smell: characteristic sweet taste, slightly acidic; soft and pleasant aroma.
• Appearance: soft, closed and somewhat elastic paste.