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Goat cheese in brine made from 100% fresh goat milk. Goat's milk is rich in vitamins B1, B3, as well as minerals like magnesium, potassium, phosphorous.

The content of goat milk compared to cow's milk is higher in vitamin a and calcium, at least 10%.

The production process in GOAT CHEESE is identical to the FETA PDO Matures within a lefkosidirodocheia brine for two months and then be ready to eat.

A typical advantage of goat cheese in brine is the lack of smell and rich taste. This special status is due to the traditional method of "open" pasteurization applied or which eliminate the smell of goat's milk while retaining all the nutrients.