CABER _
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
The composition of the raw material is equal to that of fresh cheeses, but lactic ferments are added.
Salamoia Bolognese produced by Caber since 1968 following the ancient Italian recipe that mixed sea salt with fresh aromatic herbs.
Prepared and selected with artisanal care is immediately ready to give life to delicious dishes and recipes rich in taste.
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine
Natural fillets are prepared and carefully selected.
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.
The Tronchón cheese, a cylindrical shape slightly bombed in the centre, has a volcanic crater-shaped concavity that can be easily identified.
Hand-crafted, and perfectly grilled one by one according to a tradition very present in Portuguese cuisine
It is a fresh sheep cheese, ready to be tasted after only 20/25 days.