Quarter Lominchar Cheese Cured In Lard20 August, 2020
Lominchar Cheese Cured In Rosemary20 April, 2020
Wedge Lominchar Cheese Cured In Lard
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: 400 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.
(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.
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