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200g Sheep Cheese Cured in LardTasting Notes: Intense but creamy flavor notes. Despite its aging time, it has a smooth texture. Its flavor and creaminess linger in the mouth after eating.
Sheep Cheese Cured in Lard (pasteurized product) is a delicacy that combines intense flavor notes with a surprisingly smooth texture. Despite its aging time of at least 10 months, this cheese lingers on the palate with its creaminess and distinctive flavor.
The production process starts with pasteurized sheep's milk to which select ingredients such as rennet, calcium chloride, lysozyme, and lactic ferments are added. The milk curdles, is cut, and molded into the characteristic cheese formats. Subsequently, the cheeses are immersed in a solution of water and salt, which adds that touch of flavor and aids in the aging process. During its aging, which lasts at least 10 months, they are regularly turned to ensure an even distribution of flavors and texture.
The tasting notes of Sheep Cheese Cured in Lard reveal a unique culinary experience. Each bite is a symphony of flavors, where the intensity of the cheese is masterfully balanced with the smoothness of the lard. The flavor lingers on the palate even after being tasted, leaving a lasting impression.
Pasteurized sheep's milk, stabilizing salt: calcium chloride, lactic ferments, rennet, and pork lard in the rind.
Storage: keep between 4º and 8ºC.
Allergens: Contains milk and its derivatives.
Net Weight: 200g
Nutritional Information
Average value per 100g:
200g Sheep Cheese Cured in LardTasting Notes: Intense but creamy flavor notes. Despite its aging time, it has a smooth texture. Its flavor and creaminess linger in the mouth after eating.
Sheep Cheese Cured in Lard (pasteurized product) is a delicacy that combines intense flavor notes with a surprisingly smooth texture. Despite its aging time of at least 10 months, this cheese lingers on the palate with its creaminess and distinctive flavor.
The production process starts with pasteurized sheep's milk to which select ingredients such as rennet, calcium chloride, lysozyme, and lactic ferments are added. The milk curdles, is cut, and molded into the characteristic cheese formats. Subsequently, the cheeses are immersed in a solution of water and salt, which adds that touch of flavor and aids in the aging process. During its aging, which lasts at least 10 months, they are regularly turned to ensure an even distribution of flavors and texture.
The tasting notes of Sheep Cheese Cured in Lard reveal a unique culinary experience. Each bite is a symphony of flavors, where the intensity of the cheese is masterfully balanced with the smoothness of the lard. The flavor lingers on the palate even after being tasted, leaving a lasting impression.
Pasteurized sheep's milk, stabilizing salt: calcium chloride, lactic ferments, rennet, and pork lard in the rind.
Storage: keep between 4º and 8ºC.
Allergens: Contains milk and its derivatives.
Net Weight: 200g
Nutritional Information
Average value per 100g:
