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¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Kind
Oveja
Format
Entero
Source
Cooperativa de Quesos de Catí
Kind
Oveja
Format
Entero
Source
Cooperativa de Quesos de Catí
Ingredients:
Leche pasteurizada de oveja, cuajo, sal, cloruro cálcico, fermentos lácticos, lisozima de huevo. Alérgenos: Leche y huevo. Información nutricional por cada 100 g:
| Valor energético | 1625 kJ |
| 392 kcal | |
| Grasas | 32,8 g |
| de las cuales saturadas | 22,36 g |
| Hidratos de carbono | 1 g |
| de los cuales azúcares | <0,5 g |
| Proteínas | 23,2 g |
| Sal | 1,54 g |
Cured sheep's milk cheese made with pasteurized sheep's milk, slightly sweet with a balanced salty point.
It has the typical shape of the traditional Maestrazgo mold and has a natural moldy crust "without paint", so it may have small spots of natural fungi characteristic of this type of aging.
Ideal to accompany white wines with wood, rosés or young reds.
Net weight: 450 g (approx.) Producer: Cooperativa de Quesos de Catí Origin: Catí (Castellón, Spain) Type of milk: Pasteurized Sheep Coagulation: Enzymatic Typology: Pressed paste Ripening: 30 to 60 days Intensity: Intermediate Storage: cold between 6 and 8 degrees Preferred consumption: see label
Intensity: Intermediate Gluten-Free Product Allergens: Dairy
Ingredients:
Leche pasteurizada de oveja, cuajo, sal, cloruro cálcico, fermentos lácticos, lisozima de huevo. Alérgenos: Leche y huevo. Información nutricional por cada 100 g:
| Valor energético | 1625 kJ |
| 392 kcal | |
| Grasas | 32,8 g |
| de las cuales saturadas | 22,36 g |
| Hidratos de carbono | 1 g |
| de los cuales azúcares | <0,5 g |
| Proteínas | 23,2 g |
| Sal | 1,54 g |
Cured sheep's milk cheese made with pasteurized sheep's milk, slightly sweet with a balanced salty point.
It has the typical shape of the traditional Maestrazgo mold and has a natural moldy crust "without paint", so it may have small spots of natural fungi characteristic of this type of aging.
Ideal to accompany white wines with wood, rosés or young reds.
Net weight: 450 g (approx.) Producer: Cooperativa de Quesos de Catí Origin: Catí (Castellón, Spain) Type of milk: Pasteurized Sheep Coagulation: Enzymatic Typology: Pressed paste Ripening: 30 to 60 days Intensity: Intermediate Storage: cold between 6 and 8 degrees Preferred consumption: see label
Intensity: Intermediate Gluten-Free Product Allergens: Dairy
