Products Macedonian traditional cheese Beaten Cheese (bieno / tepano)

Beaten Cheese (bieno / tepano)

Mariovo beaten cheese is full fat fermented, sour - brined cheese with a natural wax yellowish rind. It is made of natural sheep milk.

To produce such cheese with Protected Designation of Origin (PDO) and or Protected Geographical Indication (PGI) the milk should come from the following types and breeds of sheep breeding:

Type: Domestic Pramenka

Breed: Mariovo breed or Pelagonia breed and their mongrels

Physical characteristics of cheese:

Shape: round or shaped bread with a smooth surface (no cracks)

Diameter: 25 - 30 cm.

Weight: 3 - 5 kg.

Rind: is a natural, with a thin waxy yellow color, which is formed during natural fermentation on sunlight in protected areas (lanterns) with network protection from insects.

CHEMICAL CHARACTERISTICS

Fat content: minimum 40% fat in dry matter

Protein content: minimum 25% of dry matter

Dry matter content: at least 60%

Water content: maximum 40%

PH: about 5.5

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