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Kind
Oveja
Format
Cuña
Kind
Oveja
Format
Cuña
Ingredients:
Ingredientes: leche cruda entera de oveja, penicillium roqueforti, fermentos, cuajo y sal.
Información nutricional por cada 100g:
| Energía | 1480 kJ / 358 Kcal |
| Grasas | 30,9 g |
| de las cuales saturadas | 22,4 g |
| Hidratos de carbono | 0 g |
| de los cuales azúcares | 0 g |
| Proteínas | 19,6 g |
| Sal | 3,6 g |
The great French blue cheese: Roquefort. Made in the town of the same name, located in Midi-Pyrénées, by the Carles cheese factory.
Roquefort barely has a rind and is distributed wrapped in aluminum. Its paste is very white with a network of blue-green veins produced by the action of the Penicillium Roqueforti fungus. It is firm, smooth, and buttery, in fact, it can be spread quite easily. Its aroma is milky, vegetal, fungal, and humid; its taste is salty, complex, and with an acidic yet elegant aftertaste.
This cheese is made from April to October with milk from Laconian sheep.
Pair it with celery, grapes, pears, and different types of bread. It is ideal in any recipe that uses blue cheese, as its delicate flavor does not overpower the rest of the ingredients: salads, tartlet fillings and canapés, meat sauces, etc. Pairing: Chateauneuf-du-Pape, Suternes, or Tawny Port.
It is recommended to consume at room temperature.
Net weight: 200g
Format: vacuum-packed wedge.
Ripening: +3 months.
Milk: raw Laconian sheep's milk.
Coagulation: enzymatic.
Typology: Blue.
Type of rennet: animal.
Cheese factory: Carles.
Storage: refrigerate between 1º and 6ºC.
Intensity: High.
Gluten-free product.Allergens: dairy.
Ingredients 1:
Ingredients: whole raw sheep's milk, penicillium roqueforti, cultures, rennet, and salt.
Nutritional information per 100g:
| Energy | 1480 kJ / 358 Kcal |
| Fat | 30.9 g |
| of which saturates | 22.4 g |
| Carbohydrates | 0 g |
| of which sugars | 0 g |
| Proteins | 19.6 g |
| Salt | 3.6 g |
Ingredients:
Ingredientes: leche cruda entera de oveja, penicillium roqueforti, fermentos, cuajo y sal.
Información nutricional por cada 100g:
| Energía | 1480 kJ / 358 Kcal |
| Grasas | 30,9 g |
| de las cuales saturadas | 22,4 g |
| Hidratos de carbono | 0 g |
| de los cuales azúcares | 0 g |
| Proteínas | 19,6 g |
| Sal | 3,6 g |
The great French blue cheese: Roquefort. Made in the town of the same name, located in Midi-Pyrénées, by the Carles cheese factory.
Roquefort barely has a rind and is distributed wrapped in aluminum. Its paste is very white with a network of blue-green veins produced by the action of the Penicillium Roqueforti fungus. It is firm, smooth, and buttery, in fact, it can be spread quite easily. Its aroma is milky, vegetal, fungal, and humid; its taste is salty, complex, and with an acidic yet elegant aftertaste.
This cheese is made from April to October with milk from Laconian sheep.
Pair it with celery, grapes, pears, and different types of bread. It is ideal in any recipe that uses blue cheese, as its delicate flavor does not overpower the rest of the ingredients: salads, tartlet fillings and canapés, meat sauces, etc. Pairing: Chateauneuf-du-Pape, Suternes, or Tawny Port.
It is recommended to consume at room temperature.
Net weight: 200g
Format: vacuum-packed wedge.
Ripening: +3 months.
Milk: raw Laconian sheep's milk.
Coagulation: enzymatic.
Typology: Blue.
Type of rennet: animal.
Cheese factory: Carles.
Storage: refrigerate between 1º and 6ºC.
Intensity: High.
Gluten-free product.Allergens: dairy.
Ingredients 1:
Ingredients: whole raw sheep's milk, penicillium roqueforti, cultures, rennet, and salt.
Nutritional information per 100g:
| Energy | 1480 kJ / 358 Kcal |
| Fat | 30.9 g |
| of which saturates | 22.4 g |
| Carbohydrates | 0 g |
| of which sugars | 0 g |
| Proteins | 19.6 g |
| Salt | 3.6 g |
