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1/2 Raw Red Sheep Milk Cheese

37,00

Minimum curing of 120 days of which the last 50 are spent submerged in paprika from La Vera with virgin olive oil. In this way, it acquires a very striking red color that penetrates the interior. This maceration prints its touch, lengthening the aftertaste and leaving unknown sensations of mixture between the paprika and the cheese.

Price by Kg.: 24.00 €

Keys

EcologicEcologic
120 days mín.120 days mín.
SheepSheep
Origin: SpainOrigin: Spain
SKU: 123456789-03-1-3Category:

Minimum curing of 120 days of which the last 50 are spent submerged in paprika from La Vera with virgin olive oil. In this way, it acquires a very striking red color that penetrates the interior. This maceration prints its touch, lengthening the aftertaste and leaving unknown sensations of mixture between the paprika and the cheese.

      • Temper the cheese before cutting and tasting it, this will make us able to perceive all the aromas and flavors.
      • Cut it into thin triangular portions that go from the outside to the heart of the cheese to perceive all the textures and flavors and without removing the outside.
      • Start tasting it from the outside so that the flavor of the paprika and the flavor of the cheese come together.

Price by 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, lactic ferments and paprika.

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

36 months

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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