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1/4 Raw Sheep Milk Cheese with Butter

20,00

Minimum cure of 8 months. It is the cheese that is reminiscent of the Chillón tradition. Original curing by immersion in Iberian lard for several months. Ideal for those looking for a different cheese, with a firm texture and a surprising aftertaste.

Price by Kg.: 25.00 €

Keys

EcologicEcologic
210 days mín.210 days mín.
SheepSheep
Origin: SpainOrigin: Spain
SKU: 123456789-03-2Category:

Minimum cure of 8 months. It is the cheese that is reminiscent of the Chillón tradition. Original curing by immersion in Iberian lard for several months. Ideal for those looking for a different cheese, with a firm texture and a surprising aftertaste.

      • 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 to taste it from the outside so that the flavor of the lard and the flavor of the cheese come together.

Price per Kg. : € 25.00

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 Iberian lard (outer coating).

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

For every 100g:

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