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1/4 Raw Sheep’s Milk Cheese with Red Wine (Patented)

24,50€

Tender healing of between 60/90 days. Made with a touch of red wine in the dough and macerated for 15 days in red wine from our own Toro harvest. Cheese with wine recalls the sweetness of fresh milk to later invite us to discover the characteristic fruity notes of red wine.

Price by Kg.: 24.00 €

Keys

EcologicEcologic
60/90 days min.60/90 days min.
SheetSheet
Origin: SpainOrigin: Spain
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SKU: 123456789-03-1-1-2Category:

Tender cure for 60/90 days. Made with a touch of red wine in the dough and macerated for 15 days in red wine from our own Toro harvest. Cheese with wine recalls the sweetness of fresh milk to later invite us to discover the characteristic fruity notes of red wine.

      • 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 taste of red wine and the taste of cheese come together.

Price by Kg.: 24.00 €

Size

1/4 Cheese soaked, 2/4 Cheese soaked, 3/4 Cheese soaked, Cheese split in 4/4 sous-vide, Whole piece
Container type

Cardboard box, vacuum bag for ¼ and ½.
Composition

Raw sheep's milk, rennet, salt, lactic ferments and red wine from Toro.
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
Weight

Whole: 3100 gr. approx. // ¼: 775 gr. approx.
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.

➢ There are also cases of individuals with an enzyme deficiency (inability to produce lactase) that implies the impossibility of splitting lactose into its two constituent monosaccharides. Lactose is found in small amounts in matured cheeses, since it constitutes the substrate used by lactic acid microorganisms that use it to produce L-lactic acid, but even so, affected people must 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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