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1/2 Old Raw Sheep Milk Cheese

37,00

Curing minimum 7 months. More persistent flavor without being aggressive on the palate. It differs from other cheeses in its texture as it does not break when portioned. Ideal for catering and for presentations of all kinds.

      • Scratch or scrape the outside before consuming it for hygienic reasons. Although all cheeses have edible natural rind generated by the dozens of coats of olive oil with which we pamper our cheeses.
      • Temper the cheese before cutting and tasting it, this will make us able to perceive all the aromas and flavors.
      • Serve cut into thin triangular portions that go from the outside to the heart of the cheese to perceive all the textures and flavors.

Price by Kg.: 24.00 €

Keys

EcologicEcologic
210-270 days210-270 days
SheepSheep
Origin: SpainOrigin: Spain
SKU: 123456789-17-2Category:

Curing minimum 7 months. More persistent flavor without being aggressive on the palate. It differs from other cheeses in its texture as it does not break when portioned. Ideal for catering and for presentations of all kinds.

Price per Kg. : € 24.00

Weight

Whole: 2900 gr. approx. // ¼: 725 gr. approx.

Size

1/4 Cheese soaked, 2/4 Cheese soaked, Cheese split in 4/4 sous-vide, Whole piece

Container type

Cardboard box, vacuum bag for ¼ and ½.

Composition (Ingredients)

Raw sheep's milk, rennet, salt and lactic ferments.

Physicochemical characteristics

Ph 5.64
Aw 0.917
Total dry extract: 69.4%
Lean dry extract: 33.0%
Total Fat, M.G .: 36.4%
Fat on dry matter, M.G.E.S .: 52.4%

Useful life

Product shelf life

Conservation

Keep refrigerated between 4 and 8 ° C

Nutritional information

Each 100g

Energy Value: 1885 kJ / 450 kcal
Fat: 36.4 g
Saturated: 25.2 g
Monounsaturated: 9.3g
Polyunsaturated: 1.8g
Carbohydrates: 5g
Sugars: 1.11g
Proteins; 25g
Salt: 2.68g

Identification

Lot: product code that appears on each container, in the manufacturing record and on the sales invoices.

Consumer Type

General population.

➢ People allergic to milk, milk proteins and casein, should avoid their consumption.

➢ Those who have alterations in lipid metabolism (such as high cholesterol) and diabetics should limit or moderate their consumption.

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