Labadía 5 Lactic 125 g
Labadía 5 Lactic 125 g
Labadía 5 Lactic 125 g
5,60 €
¡ Comprando este producto consigues 2.5 menttos !
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Alérgenos y características
Source
<p>El origen de <strong>Labadía </strong>comienza en la <strong>Dehesa de la Guadaña, Zamora,</strong> nuestra finca de 680 hectáreas donde pastorean en libertad nuestras <strong>vacas pardas de montaña y ovejas churras,</strong> ambas razas autóctonas, en convivencia con garzas reales, jabalíes, corzos, aves rapaces y otros animales domésticos de nuestra granja.</p><p>La Dehesa limita con 4km de<strong> Río Esla,</strong> afluente principal del Duero, que riega y nos proporciona agua fresca ilimitada durante todo el año en un ecosistema natural formado por<strong> 16.000 encinas,</strong> fresnos, álamos blancos, chopos del país, y tierras de pasto y cultivo que alimentan a nuestros animales. Un paisaje que posee identidad y biodiversidad propia. </p><p>Cada día, nos encargamos de proporcionar a nuestros animales los mejores cuidados, esforzándonos por conseguir un bienestar real en cada momento de su crianza. Nuestras carnes y lácteos son fruto de años de dedicación, investigación y un modelo de gestión sostenible. </p><p>Esto nos ha convertido, en 2015, en la primera ganadería española en obtener el<strong> Certificado de Bienestar Animal AENOR. </strong></p><p> </p>
Source
<p>El origen de <strong>Labadía </strong>comienza en la <strong>Dehesa de la Guadaña, Zamora,</strong> nuestra finca de 680 hectáreas donde pastorean en libertad nuestras <strong>vacas pardas de montaña y ovejas churras,</strong> ambas razas autóctonas, en convivencia con garzas reales, jabalíes, corzos, aves rapaces y otros animales domésticos de nuestra granja.</p><p>La Dehesa limita con 4km de<strong> Río Esla,</strong> afluente principal del Duero, que riega y nos proporciona agua fresca ilimitada durante todo el año en un ecosistema natural formado por<strong> 16.000 encinas,</strong> fresnos, álamos blancos, chopos del país, y tierras de pasto y cultivo que alimentan a nuestros animales. Un paisaje que posee identidad y biodiversidad propia. </p><p>Cada día, nos encargamos de proporcionar a nuestros animales los mejores cuidados, esforzándonos por conseguir un bienestar real en cada momento de su crianza. Nuestras carnes y lácteos son fruto de años de dedicación, investigación y un modelo de gestión sostenible. </p><p>Esto nos ha convertido, en 2015, en la primera ganadería española en obtener el<strong> Certificado de Bienestar Animal AENOR. </strong></p><p> </p>
Lactic cheese made with pasteurized milk from our own Churra sheep in our Labadía cheese factory. It is tender, very creamy, uniform, and clean, with aromas of milk with notes of mushroom; it has a slightly acidic point similar to yogurt and a very slight citrus point that is balanced with freshness and friendliness in the mouth.
It follows a complex production process using milk finishing methods (thermal treatment), coagulation with lactic ferments for a period of 16 hours, molding with a ladle, salting with dry salt on the same mold (dehydration process and consistency enhancement) for 2/3 days, and maturation with yeast at controlled temperature and humidity for over 30 days.
It evolves quickly. The yeast develops and causes changes in its coloration and texture. Therefore, it is a cheese that starts with more acidic nuances and a brittle or sandy texture, and evolves into a cheese with less acidic ochre undertones, more spreadable, and more developed.
In France, this type of cheese is known as fermier (farmhouse cheeses), small cheeses with complex and lengthy production.
It is ideal for baking, pairing with white fruit jams (pear, fig...), nuts, and fresh white wines.
It is recommended to consume at room temperature. Edible rind.
Unit weight: 125g.Producer: Labadía de Petramora.Origin: Dehesa de la Guadaña, Zamora. Type of milk: pasteurized sheep's milk. Coagulation: lactic. Typology: soft paste. Aging: +15 days. Intensity: medium-strong. Presentation: wooden box. Storage: refrigeration 6ºC.
Gluten-free product. Allergens: Dairy.
More information
Lactic cheese made with pasteurized milk from our own Churra sheep in our Labadía cheese factory. It is tender, very creamy, uniform, and clean, with aromas of milk with notes of mushroom; it has a slightly acidic point similar to yogurt and a very slight citrus point that is balanced with freshness and friendliness in the mouth.
It follows a complex production process using milk finishing methods (thermal treatment), coagulation with lactic ferments for a period of 16 hours, molding with a ladle, salting with dry salt on the same mold (dehydration process and consistency enhancement) for 2/3 days, and maturation with yeast at controlled temperature and humidity for over 30 days.
It evolves quickly. The yeast develops and causes changes in its coloration and texture. Therefore, it is a cheese that starts with more acidic nuances and a brittle or sandy texture, and evolves into a cheese with less acidic ochre undertones, more spreadable, and more developed.
In France, this type of cheese is known as fermier (farmhouse cheeses), small cheeses with complex and lengthy production.
It is ideal for baking, pairing with white fruit jams (pear, fig...), nuts, and fresh white wines.
It is recommended to consume at room temperature. Edible rind.
Unit weight: 125g.Producer: Labadía de Petramora.Origin: Dehesa de la Guadaña, Zamora. Type of milk: pasteurized sheep's milk. Coagulation: lactic. Typology: soft paste. Aging: +15 days. Intensity: medium-strong. Presentation: wooden box. Storage: refrigeration 6ºC.
Gluten-free product. Allergens: Dairy.
