Creamy Zújar cheese with paprika flakes

Creamy Zújar cheese with paprika flakes
Creamy Zújar cheese with paprika flakes Creamy Zújar cheese with paprika flakes-detalle Creamy Zújar cheese with paprika flakes-lateral
Creamy Zújar cheese with paprika flakes Creamy Zújar cheese with paprika flakes-detalle Creamy Zújar cheese with paprika flakes-lateral

Creamy Zújar cheese with paprika flakes

Creamy Zújar cheese with paprika flakes

Temporarily out of stock

Más información sobre el producto

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Gourmetea
Rating: 4.9
Minimum order amount:
20.00 €
Shipping time: 3 - 5 work days
From 8,90 €

Alérgenos y características

Kind

Blanda

Source

Extremadura

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Kind

Blanda

Source

Extremadura

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Mark: Arte Serena

Weight: 400-450gr.

5.00% off

Cremositos del Zújar with paprika flakes is an Extremaduran cheese that is produced in the region of La Serena, Badajoz.

Handcrafted with raw milk from Merina breed own livestock and with a mixture of three different types of smoked paprika flakes: sweet, bittersweet, and spicy (selection of smoked paprika flakes from La Vera).

The aging process takes place on wooden boards, with a bandage around the cheese to prevent deformation, and continuous turning for over 60 days, resulting in a thin, homogeneous, and resistant rind.

Its texture is smooth, very creamy, and melting, with solid nuances in the mouth, due to the paprika flakes.

As for the flavor, it is intense, somewhat spicy but very balanced without losing the cheese's identity.

Storage: Between 2º and 10º

Animal origin: Sheep

Ripening time: Semi-cured

Type of milk: Raw

  • Ingredients:
    • 100% Raw sheep milk from Merino sheep, from fatty to extra fatty, vegetable rennet (Cynara Cardunculus) and salt.
    • Mixture of three different types of smoked paprika flakes: sweet, bittersweet, and spicy.
  • Ripening: More than 60 days on wooden boards.
  • Usage recommendations:
    • The internal temperature of the cheese should be between 20-25 º, so it is recommended to temper for 3 to 4 hours.
    • It is opened by cutting the upper edge. Do not throw away this lid as it will be used to cover the cheese again.
    • Once consumed, it is advisable to wrap it in film.
    • Once opened, consume within 10 days in the refrigerator (2-10 degrees).
  • Allergens: Lactose and suitable for celiacs (gluten-free).
  • Nutritional information (100g):
    • Energetic values: 1630 Kj / 389Kcal.
    • Proteins 21g.
    • Carbohydrates 3g, of which sugars 0g.
    • Fats 33g, of which saturated 19g.
    • Salt 0.74g.
Translated automatically

Otras características

Mark: Arte Serena

Weight: 400-450gr.

More information

5.00% off

Cremositos del Zújar with paprika flakes is an Extremaduran cheese that is produced in the region of La Serena, Badajoz.

Handcrafted with raw milk from Merina breed own livestock and with a mixture of three different types of smoked paprika flakes: sweet, bittersweet, and spicy (selection of smoked paprika flakes from La Vera).

The aging process takes place on wooden boards, with a bandage around the cheese to prevent deformation, and continuous turning for over 60 days, resulting in a thin, homogeneous, and resistant rind.

Its texture is smooth, very creamy, and melting, with solid nuances in the mouth, due to the paprika flakes.

As for the flavor, it is intense, somewhat spicy but very balanced without losing the cheese's identity.

Storage: Between 2º and 10º

Animal origin: Sheep

Ripening time: Semi-cured

Type of milk: Raw

  • Ingredients:
    • 100% Raw sheep milk from Merino sheep, from fatty to extra fatty, vegetable rennet (Cynara Cardunculus) and salt.
    • Mixture of three different types of smoked paprika flakes: sweet, bittersweet, and spicy.
  • Ripening: More than 60 days on wooden boards.
  • Usage recommendations:
    • The internal temperature of the cheese should be between 20-25 º, so it is recommended to temper for 3 to 4 hours.
    • It is opened by cutting the upper edge. Do not throw away this lid as it will be used to cover the cheese again.
    • Once consumed, it is advisable to wrap it in film.
    • Once opened, consume within 10 days in the refrigerator (2-10 degrees).
  • Allergens: Lactose and suitable for celiacs (gluten-free).
  • Nutritional information (100g):
    • Energetic values: 1630 Kj / 389Kcal.
    • Proteins 21g.
    • Carbohydrates 3g, of which sugars 0g.
    • Fats 33g, of which saturated 19g.
    • Salt 0.74g.
Translated automatically

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