Pressed hard cheese (Cașcaval) is the name of the cheese
which are scalded and steamed.
How we make it?
Pressed cheese must be scalding in hot water, rolled and placed in
molds. It is dipped in brine salt and left to mature for about 45
days. Milk consumption per kilogram of cheese is about 5-6 liters
Rich in substances such as calcium, phosphorus, sodium, zinc,
selenium, vitamin A, vitamin B, vitamin K2, pressed cheese
assist the body in bone formation and tooth enamel.
Pressed cheese also contains probiotics, good bacteria that help to
regulate the intestinal flora.
Dalia pressed cheese is produced from cow's milk, obtained by
scalding the curd at 40% gr/ S.U. Contains lactose. Store at + 2
... +8 Celsius degrees. Validity term: 6 months.
" Dalia& Smoked Dalia products come in various shapes and
sizes: 3 kg;2,5 Kg;1,8Kg;1 Kg; 500 gr. 400 gr, 200