Creamy Zújar smoked cheese, cold-smoked.

Creamy Zújar smoked cheese, cold-smoked.
mentta
selection
Creamy Zújar smoked cheese, cold-smoked. Creamy Zújar smoked cheese, cold-smoked.-detalle
Creamy Zújar smoked cheese, cold-smoked. Creamy Zújar smoked cheese, cold-smoked.-detalle
mentta
selection

Creamy Zújar smoked cheese, cold-smoked.

Creamy Zújar smoked cheese, cold-smoked.

{{getOldPrice()}}{{getPrice()}}

This store is closed for vacations until 04/09/2025

The store is still accepting orders, but they will not be processed until they return from vacation.

Más información sobre el producto

¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Gourmetea
Rating: 4.9
Minimum order amount:
20.00 €
Shipping time: 48 - 72 h
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.

Cremositos del Zújar cold-smoked is an Extremaduran cheese produced in the region of La Serena, Badajoz.

Artisanally made with raw milk from Merina breed livestock and cold-smoked with holm oak wood, providing a very characteristic light and subtle smoky aftertaste.

The cheese matures on wooden boards, wrapped to prevent deformation, and is continuously turned for over 60 days, resulting in a thin, uniform, and resistant rind.

The texture of Cremositos del Zújar cold-smoked cheese is smooth, very creamy and melting, with solid notes on the palate. Being a cheese wheel, it maintains a certain unctuous fat content.

Regarding the flavor, it is intense, persistent, and very complex with an elegant hint of bitterness at the end on the palate.

Storage: Between 2º and 10º Celsius

Animal origin: Sheep

Maturation time: Semi-cured

Milk type: Raw

  • Ingredients:
    • 100% raw Merino sheep's milk, from fatty to extra fatty, vegetable rennet (Cynara Cardunculus) and salt.
    • Cold smoked with holm oak wood.
  • Maturation: More than 60 days on wooden boards.
  • Usage recommendations:
    • The cheese should be at a temperature between 20-25 º, so it is recommended to temper for 3 to 4 hours.
    • It is opened by cutting the top edge. Do not throw away this lid as it will be used to cover the cheese again.
    • Once consumed, it is recommended 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

Cremositos del Zújar cold-smoked is an Extremaduran cheese produced in the region of La Serena, Badajoz.

Artisanally made with raw milk from Merina breed livestock and cold-smoked with holm oak wood, providing a very characteristic light and subtle smoky aftertaste.

The cheese matures on wooden boards, wrapped to prevent deformation, and is continuously turned for over 60 days, resulting in a thin, uniform, and resistant rind.

The texture of Cremositos del Zújar cold-smoked cheese is smooth, very creamy and melting, with solid notes on the palate. Being a cheese wheel, it maintains a certain unctuous fat content.

Regarding the flavor, it is intense, persistent, and very complex with an elegant hint of bitterness at the end on the palate.

Storage: Between 2º and 10º Celsius

Animal origin: Sheep

Maturation time: Semi-cured

Milk type: Raw

  • Ingredients:
    • 100% raw Merino sheep's milk, from fatty to extra fatty, vegetable rennet (Cynara Cardunculus) and salt.
    • Cold smoked with holm oak wood.
  • Maturation: More than 60 days on wooden boards.
  • Usage recommendations:
    • The cheese should be at a temperature between 20-25 º, so it is recommended to temper for 3 to 4 hours.
    • It is opened by cutting the top edge. Do not throw away this lid as it will be used to cover the cheese again.
    • Once consumed, it is recommended 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

Más productos de este vendedor

Iberian Acorn-fed Cular Chorizo (half-cylinder)
mentta
selection

Iberian Acorn-fed Cular Chorizo (half-cylinder)

12.90 €
Afuega'l Pitu Trapo Blanco Cheese / Bronze Medal at the WCA 24 and Gold Medal at WCA 21/22
mentta
selection

Afuega'l Pitu Trapo Blanco Cheese / Bronze Medal at the WCA 24 and Gold Medal at WCA 21/22

11.50 €
Tomato and Basil Sauce for pasta and pizza
mentta
selection

Tomato and Basil Sauce for pasta and pizza

4.60 €
Handmade mandarin marmalade with cherries in brandy - Silver Medal World Marmalade Awards 24
mentta
selection

Handmade mandarin marmalade with cherries in brandy - Silver Medal World Marmalade Awards 24

6.90 €
Alp Blossom - the cheese of a thousand flowers
mentta
selection

Alp Blossom - the cheese of a thousand flowers

12.50 €
Aged Adiano Manchego cheese (wedge) / The most awarded at the World Cheese Awards 24: SuperGold Medal
mentta
selection

Aged Adiano Manchego cheese (wedge) / The most awarded at the World Cheese Awards 24: SuperGold Medal

11.90 €
Chocolate brownie
mentta
selection

Chocolate brownie

7.50 €
Shredded partridge in escabeche
mentta
selection

Shredded partridge in escabeche

19.90 €
Gamoneu cheese from Valle Demués (wedge)
mentta
selection

Gamoneu cheese from Valle Demués (wedge)

11.20 €
Premium pickled mussels (12/16)
mentta
selection

Premium pickled mussels (12/16)

9.90 €