Quarter Lominchar Cheese Cured In Rosemary19 June, 2020
Lominchar Cheese Cured In Olive Oil11 December, 2017
Wedge Lominchar Cheese Cured In Rosemary
Ivory color with reddish tones caused by its long maturation in butter.
Strong and deep flavor.
APPROXIMATE WEIGHT: 400 gr.
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: LOMINCHAR SHEEP’S CHEESE IN ROSEMARY.
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.
(Average values in 100 gr.)
LOMINCHAR CHEESE CURED IN ROSEMARY:
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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