- SHEEP CHEESE CURED IN BUTTER -
Pasteurized sheep's milk
Tasting notes: Intense but creamy flavor nuances. Despite its maturation time it has a smooth texture. Its flavor and creaminess linger in the mouth after eating it
Making process: Pasteurized sheep's milk is added rennet, calcium chloride, lysocime and lactic ferments. Once the milk is curdled, it is cut and introduced into the molds. After molding, the cheeses are immersed in salt water. When the salting process is finished, they are left to drain for a few days and the rind is treated with an anti-mold treatment. Halfway through the curing process, it is covered with a layer of lard. It is matured in chambers for at least 10 months, turning regularly. Before being sold, it is vacuum packed
Ingredients
Pasteurized sheep's milk, stabilizing salt: calcium chloride, lactic ferments, rennet and lard in rind.
Pasteurized sheep's milk, stabilizing salt: calcium chloride, lactic ferments, rennet and lard in rind
Storage: Store between 4º and 8ºC
Allergens: Contains milk and its derivatives.
Allergens:Contains milk and its derivatives
Net Weight 200g
Nutritional Information
Average value per 100 g
| Energy value |
1803kJ / 435 kcal |
| Fat | Fat |
37g |
| of which saturated | of which saturated |
26g |
| Carbohydrates | Carbohydrates |
<0.5g |
| Of which sugars |
<0,5g |
| Proteins | <0.5g |
| 25g |
| Salt | Salt |
1,6g |
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