Quarter Lominchar Cheese Cured In Olive Oil19 April, 2020
Lominchar Cheese Full-Fat Semicured15 November, 2017
Wedge Lominchar Cheese Cured In Olive Oil
Pressed pasta cheese made from raw sheep milk. Matured in virgin olive oil. Intense flavor with spicy touches.
APPROXIMATE WEIGHT: 400 gr.
Ivory color with reddish tones caused by its long maturation in oil. Strong and deep flavor.
GASTRONOMIC RECOMMENDATION: Consume at 18º/20º.
CONSERVATION TEMPERATURE: 4 and 8 ºC.
Type of Cheese: SHEEP’S CHEESE CURED IN OLIVE OIL.
Ingredients: Unpasteurized 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.
(Average values in 100 gr.)
LOMINCHAR CHEESE CURED IN OLIVE OIL:
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.
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