Sheep PICANTÓN cheese - 250 gram squares
Sheep PICANTÓN cheese - 250 gram squares
Sheep PICANTÓN cheese - 250 gram squares
7,65 €
¡ Comprando este producto consigues 3.5 menttos !
10.00 €
About Monjamon
Specialized store in Iberian Ham and many more gourmet products (Salamanca).
Presentation: Dice
The intensity of the spiciness of chili peppers is measured in Scoville units, which are guided by the amount of capsaicin, a chemical component found in many types of peppers, and is capable of stimulating skin thermal receptors.
The spiciest chili pepper is the Carolina Reaper, originally named Don Pedrito, and is cultivated in South Carolina.
For the making of this spicy cured cheese, a mixture of the spiciest chili peppers in the world is used, including Pepper X, Carolina Reaper, Cayenne, or Chipotle. The maturation of La Antigua Picantón is between 2 and 6 months, the ideal point for the flavor to be fully balanced, with intense spiciness but restrained by the pure sheep's milk during maturation.
All ingredients are natural and without any traces, following our philosophy of maintaining an optimal product.
If you google the definition of cheese from the RAE, Picantón meets the requirements of a traditionally made cheese, but with the added bonus of an explosive flavor, for all those lovers of spicy food and great experiences.
TASTING: Consume at room temperature, take out one hour before serving. We recommend cutting it into wedges to appreciate its flavor.
Maturation: 9-12 Months
Ingredients
Raw sheep's milk, natural rennet, 0.4% chili and cayenne pepper, salt and lactic ferments. Origin of the milk: Spain. Keep in a cool place.
Nutritional information per 100g of product:
| Energy | 1804 kJ / 435 Kcal |
| Fats | 36.5 g |
| Of which saturated | 26.1 g. |
| Carbohydrates | < 1 g. |
| Sugars | < 0.5 g. |
| Starch | < 0.5 g. |
| Proteins | 25.3 g. |
| Salt | 1.51 g. |
More information
Presentation: Dice
The intensity of the spiciness of chili peppers is measured in Scoville units, which are guided by the amount of capsaicin, a chemical component found in many types of peppers, and is capable of stimulating skin thermal receptors.
The spiciest chili pepper is the Carolina Reaper, originally named Don Pedrito, and is cultivated in South Carolina.
For the making of this spicy cured cheese, a mixture of the spiciest chili peppers in the world is used, including Pepper X, Carolina Reaper, Cayenne, or Chipotle. The maturation of La Antigua Picantón is between 2 and 6 months, the ideal point for the flavor to be fully balanced, with intense spiciness but restrained by the pure sheep's milk during maturation.
All ingredients are natural and without any traces, following our philosophy of maintaining an optimal product.
If you google the definition of cheese from the RAE, Picantón meets the requirements of a traditionally made cheese, but with the added bonus of an explosive flavor, for all those lovers of spicy food and great experiences.
TASTING: Consume at room temperature, take out one hour before serving. We recommend cutting it into wedges to appreciate its flavor.
Maturation: 9-12 Months
Ingredients
Raw sheep's milk, natural rennet, 0.4% chili and cayenne pepper, salt and lactic ferments. Origin of the milk: Spain. Keep in a cool place.
Nutritional information per 100g of product:
| Energy | 1804 kJ / 435 Kcal |
| Fats | 36.5 g |
| Of which saturated | 26.1 g. |
| Carbohydrates | < 1 g. |
| Sugars | < 0.5 g. |
| Starch | < 0.5 g. |
| Proteins | 25.3 g. |
| Salt | 1.51 g. |
