4.4 Letux Semi Goat Cheese

Letux Semi Goat Cheese
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4.4 Letux Semi Goat Cheese

4.4 Letux Semi Goat Cheese

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Rating: 4.7
No minimum order
Shipping time: 24 - 48 h
6,95 €
free from 80 €

What do our clients think?

Juan

Esta valoración no tiene comentarios

Juan

De buen sabor y muy cremoso. Tiene una textura adecuada para todos los paladares. Totalmente recomendable.

Juan

Queso con cuerpo y sabor. Deja muy buen gusto en boca. Recomendable.

Jara

Esta valoración no tiene comentarios

Patricia

Esta valoración no tiene comentarios

Semi-cured uncooked pressed cheese.

Made with pasteurized goat's milk

Made with pasteurized goat's milk.

Made with pasteurized goat's milk

Enzymatic coagulation with animal rennet.

Enzymatic coagulation with animal rennet

Maturation for approximately 1-4 months for medium cheeses and 1-2 for mini cheeses.

Maturation for approximately 1-4 months for medium cheeses and 1-2 for mini cheeses

The weights indicated for each piece are approximate.

Weights indicated for each piece are approximate

Thin rind cheese, smooth with slight marks from the rags used to wrap it in the moulds. The colour of this natural rind is greyish due to the growth of some mould, which gives it a cellar smell. The paste is white in colour, although it darkens as it matures. It is a compact semi-hard paste with hardly any eyes and its texture is buttery and slightly grainy. It is slightly persistent and leaves a pleasant and subtle bitterness at the end

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More information

Semi-cured uncooked pressed cheese.

Made with pasteurized goat's milk

Made with pasteurized goat's milk.

Made with pasteurized goat's milk

Enzymatic coagulation with animal rennet.

Enzymatic coagulation with animal rennet

Maturation for approximately 1-4 months for medium cheeses and 1-2 for mini cheeses.

Maturation for approximately 1-4 months for medium cheeses and 1-2 for mini cheeses

The weights indicated for each piece are approximate.

Weights indicated for each piece are approximate

Thin rind cheese, smooth with slight marks from the rags used to wrap it in the moulds. The colour of this natural rind is greyish due to the growth of some mould, which gives it a cellar smell. The paste is white in colour, although it darkens as it matures. It is a compact semi-hard paste with hardly any eyes and its texture is buttery and slightly grainy. It is slightly persistent and leaves a pleasant and subtle bitterness at the end

Translated automatically

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