Lominchar Cheese Cured In Lard
11 December, 2017
Wedge Lominchar Cheese Cured In Lard
3 July, 2020
Quarter Lominchar Cheese Cured In Lard
19,39€
Pressed pasta cheese made from raw sheep and goat milk. Matured covered with lard.
Strong and deep flavor, but at the same time buttery.
PESO APROXIMADO: 800 gr.
Ivory color with reddish tones caused by its long maturation in butter.
MATURATION: 8/10 months.
RECOMMENDATION: Consume at 18 / 20º.
ALLERGENS: Milk and Egg.
CONSERVATION TEMPERATURE: Between 4º and 8º.
EXPIRY: 2 years from the date of manufacture.
Type of Cheese: SHEEP’S CHEESE CURED IN LARD.
Ingredients: Sheep’s milk (98.40%), lactic ferments (0.002%), calcium chloride (0.05%), salt (1.5%), rennet (0.01%) and lysozyme-derived from egg (0.025%). Butter and rosemary.
Maturation: 8/10 months.
Allergens: Milk and egg.
Expiration: 2 years from the date of manufacture.
NUTRITIONAL INFORMATION
(Average values in 100 gr.)
LOMINCHAR CHEESE CURED IN LARD:
ENERGY VALUE: 1890 Kj./452 Kcal.
FATS: 39,00 gr.
– of which SATURATED: 29,00 gr.
CARBON HYDRATES: 0,50 gr.
– of which SUGARS: < 0,50 gr.
PROTEINS: 27,00 gr.
SALT: 1,56 gr.
| Weight | 800 kg |
|---|
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