Περιγραφή
Four-month ripening semi-hard cheese The excellent quality semi-hard cheese is produced exclusively from the School's fresh milk, salt, rennet and culture and is packed in our facilities. It has a rich taste and aroma and is matured for four months. Also available in slices.
Components
Pure, high-quality and naturally tasty, the semi-hard cheese of the American Agricultural School is logical to have the above characteristics as it comes from the famous and excellent quality fresh milk of the educational farm of the School. Rennet and culture are added to our milk and after four months of ripening, an excellent quality semi-hard cheese with a rich taste and aroma is produced, while at least eleven liters of milk are required to produce one kilogram. The milk comes from the School's own herd of Holstein Friesian cows, which ranks in the top 12% worldwide for production characteristics. The cows are raised on non-genetically modified, mostly self-produced feed on the School's premises, where all animal welfare rules are followed. Production and packaging is carried out at the facilities of the educational farm with the participation of the Foundation's students and in accordance with the specifications of the ISO 22000:2005 product safety and ISO 9001:2015 quality assurance systems. It accompanies excellent sour red wine, is ideal for toast and cold sandwiches, while grated <<takes off>> tasty pastas, soufflés and pizzas. It should be noted that the American College of Agriculture is a non-profit educational institution that combines tradition with innovation, both in its educational programs and agricultural practices. Proceeds from the sale of the farm's produce solely support the School's scholarship program.