THREE CHEESE, THREE FLAVOURS

Queso fresco: soft white cheese well pressed, containing few milk and an adapted quantity of salt.
Mozzarella: this soft cheese is produced with an Italian technique. Ideal for pizzas, burritos and other Mexican dish, salads.
Andino: one month of maturing is necessary for this semi-hard cheese, typical from the mountains.

ONE REQUIREMENT : QUALITY

A complete professional training is provided by Ecuadorian professionals. A strict control of the quality of the milk; temperature, density, acidity.
An un-reproachable hygiene: stainless tools, disinfection of the boots, permanent cleaning of the premises.
Maturing conditions adapted: ideal temperature and humidity for the best flavour.