pasteurized goat's milk, sourdough (mesophilic lactic acid microorganisms), milk-converting enzyme preparation of animal origin, salt, fried hazelnuts, dried fruits: mango, pineapple (sugar, acidity regulator-citric acid, preservative-sulfur dioxide). Crotten Manufacturer: Ko&Co into a basket 420.00 rubles . Weight: 130 g. Traditional French fresh goat cheese. Made by hand according to the original old French technology from the milk of Alpine goats. This is a dessert cheese with a delicate, melting in the mouth, curd texture. A sprinkling of mango and pineapple gives the cheese a pleasant sweetness, and hazelnuts emphasize the nutty notes inherent in goat cheese. There is no sugar in the composition. Ideal for a light and nutritious breakfast. It goes well with fruits, berries, jams and coffee. Fresh Crotten is best combined with young wine, which will not suppress the delicate taste of cheese. For example, young Sauvignon Blanc from the Loire Valley, Chenin Blanc, Cote du Rhone and Chinon are perfect. All Ko&Co dairy products are made from fresh whole milk, without the addition of preservatives and artificial additives. Proteins: 20 Fats: 22.5 Carbohydrates: 9.1 Calories: 319 Goat's milk cheese contains bacteria that destroy pathogenic microorganisms. It also contains vitamins B1, B12, A, E, H, C, PP, as well as trace elements: Ca, K, Mg, P, Z, Cu and Fe – a combination of these vital substances improves the condition of bones and promotes their intensive growth in children. In addition, goat cheese is a wonderful dietary product. It is easily absorbed due to the saturated fatty acids in the composition. It can be introduced into the diet of an infant as early as eight months. For vegetarians, goat cheese can be an alternative to meat or fish, due to its high protein content. Cheese contains almost no alpha-casein, a substance that provokes allergic reactions. The most famous cheese of the French Loire Valley. It is named after a small village that does not have two hundred inhabitants. The French say that Crotten began to be made in the XVI century, but the first written mention of a variety with the name Crotten de Chavignol dates back to 1829. Peasant wives deliberately made a Crotten in the form of small roundels, it was convenient to wrap them in a bundle for husbands who

Before and after opening the package, store at a temperature from 0 to +6 ℃ and a relative humidity of 80 to 85%.