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1/4 Raw Sheep Milk Cheese Teodolindo Añejo Selection

21,00

A unique product due to its maturation with more than 900 days. The result of a careful special selection of 300 pieces per year to ensure that the cheese maintains its creaminess despite curing. On the palate it prints the notes of a job well done, with a very intense aftertaste and toasted hints of long maturations.

Important data

EcologicEcologic
900 days min.900 days min.
SheepSheep
Origin: SpainOrigin: Spain
SKU: 123456789-19-1Category:

A unique product due to its maturation with more than 900 days. The result of a careful special selection of 300 pieces per year to ensure that the cheese maintains its creaminess despite curing. On the palate it prints the notes of a job well done, with a very intense aftertaste and toasted hints of long ripening.

  • Scratch or scrape the outside before consumption 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.
Weight

Whole theodolind: 2500 gr. approx. // ¼ Theodolind: 625 gr. approx.

Size

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

Container type

Cardboard box, vacuum bag for ¼ and ½.

Composition

Raw sheep's milk, rennet, salt, lactic ferments and lysozyme (E-1105).

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%

Product shelf 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 allergic to egg white protein (lysozyme (E-1105) should avoid its consumption.

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

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