Pell florida sheep cheese
Pell florida sheep cheese
Pell florida sheep cheese
17,85 €
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Pell Florida is made with pasteurized sheep's milk. It has a semi-soft ivory-colored paste, with a rustic, moldy rind, and is artisanally made. The texture is somewhat elastic, without eyes, creamy, and pronounced on the palate.
Its medium aromas transport us to wineries and forests, with pronounced notes of mushrooms. In taste, it is slightly sweet and mildly salty, with hints of walnuts and almonds, and a very pleasant long aftertaste.
It pairs perfectly with sparkling wines and white wines with wood.
It is recommended to consume at room temperature.
Approximate weight: 400 g
Producer:Cooperative of Catí CheesesOrigin:Catí (Castellón, Spain)Type of milk:Pasteurized Sheep's milk Coagulation: Enzymatic
Typology: Pressed paste
Maturation: 30 to 45 days Intensity: Medium-low Storage: refrigerated between 6 and 8 degrees Preferred consumption: see label
Intensity:Medium-lowGluten-Free ProductAllergens:Dairy
Ingredients 1:
Pasteurized sheep's milk, rennet, salt, calcium chloride, lactic ferments, and preservative lysozyme from egg.
NutritionalInformation: (Average values per 100 g). Energy value: 1625 KJ/392 Kcal. Fats, 32.8 g. of which, saturated: 22.36 g. Carbohydrates, 1 g. of which Sugars <0.5 g. Protein 23.2 g. Salt 1.54 g
More information
Pell Florida is made with pasteurized sheep's milk. It has a semi-soft ivory-colored paste, with a rustic, moldy rind, and is artisanally made. The texture is somewhat elastic, without eyes, creamy, and pronounced on the palate.
Its medium aromas transport us to wineries and forests, with pronounced notes of mushrooms. In taste, it is slightly sweet and mildly salty, with hints of walnuts and almonds, and a very pleasant long aftertaste.
It pairs perfectly with sparkling wines and white wines with wood.
It is recommended to consume at room temperature.
Approximate weight: 400 g
Producer:Cooperative of Catí CheesesOrigin:Catí (Castellón, Spain)Type of milk:Pasteurized Sheep's milk Coagulation: Enzymatic
Typology: Pressed paste
Maturation: 30 to 45 days Intensity: Medium-low Storage: refrigerated between 6 and 8 degrees Preferred consumption: see label
Intensity:Medium-lowGluten-Free ProductAllergens:Dairy
Ingredients 1:
Pasteurized sheep's milk, rennet, salt, calcium chloride, lactic ferments, and preservative lysozyme from egg.
NutritionalInformation: (Average values per 100 g). Energy value: 1625 KJ/392 Kcal. Fats, 32.8 g. of which, saturated: 22.36 g. Carbohydrates, 1 g. of which Sugars <0.5 g. Protein 23.2 g. Salt 1.54 g
