Vacalin's Tybo cheese has a semi-hard consistency, fibrous, elastic and closed texture; yellowish color, lactic taste and smell and without rind. It is presented in slices. It is the matured cheese that is obtained by coagulation of the milk by means of the rennet, complemented by the action of specific lactic bacteria. It is a cheese of medium humidity and semi-fat.

Ingredients

Standardized and pasteurized milk

Making

The standardized milk is pasteurized at 72 oC and sent to the production vat, where the rest of the ingredients are incorporated. The resulting curd is pressed and molded, and then placed in brine. After removal from the brine, the cheeses are vacuum packed in heat shrinkable bags or sliced and packed in controlled atmosphere in plastic containers. They are then stored in a refrigerated chamber until they are dispatched.

Organoleptic characteristics

• Color: yellowish white.
• Taste and Smell: lactic, soft, slightly salty, characteristic. Characteristic smell, little accentuated.
• Appearance: semi-hard and elastic consistency.