Vacalin's Por Salut cheese has a soft and elastic consistency; of yellowish white color, of sweet taste, typical accentuated aroma and smooth rind. It designates the product of high humidity, fatty, made with standardized milk, acidified by culture of lactic bacteria and coagulated by rennet and/or specific enzymes.

Ingredients

Standardized pasteurized milk.

Making

Standardized milk, pasteurized at 72 oC and shipped to the preparation tub, 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 a brine. After being removed from the brine, the cheeses are vacuum packed in heat shrinkable bags and stored in a refrigerated chamber until they are shipped.

Organoleptic characteristics

• Color: yellowish white.
• Taste and smell: typical accentuated flavor and aroma.
• Appearance: soft paste, elastic consistency.