Pressed semi-cured cheese,Spain price supplier

Pressed semi-cured cheese.
 
Composition: 
Made with pasteurized sheep, goat and cow's milk.
 
Percent fat in dry extract: 
45%
 
Curing:
Approximately 40 - 45 days
 
Storage:
+8º C / +46º F
 
Consume:
Preferably within 6 months.