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.
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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