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Pressed paste cheese made 100% with pasteurized sheep's milk with a minimum maturation of 7 days.

Manufacturing process:
Collection and transportation of the milk to the factory. Work in vats heating the milk between 28°C and 32°C for 30 to 60 minutes until it curdles. Draining and pressing of the curd in the molds for a minimum of 4 hours. Unmolding and salting by immersion in brine.

Organoleptic specifications:
White to pale yellow rind and firm paste with variable color from yellowish white. Mild slightly acidic taste. Buttery sensation with small and unevenly distributed eyes. Typical aroma of the sheep's milk from which it comes.

Ingredients: Pasteurized sheep's milk, salt, lactic ferments, rennet.

Allergens: Milk as the only raw material in the cheese manufacturing.

Nutritional value per 100g

• Energy value: 1602 kJ. / 393 kcal.
• Fats: 33 g.
• Of which saturated: 22 g
• Carbohydrates: <0.5 g.
• Of which sugars: <0.5 g.
• Proteins: 23 g.
• Salt: 1.6 g.
• Calcium: 760mg

Weight: 250g

Presented in a box

Expiration date: 9 months

Storage

The ideal temperature for storing the cheese would be 8 - 10°C. Once opened, consume within the next 15 days.

Producer: Quesos La Casota

Origin: La Solana, Ciudad Real.

Pairing:

For Made in Spain Gourmet, it is a cheese that pairs perfectly with extra virgin olive oil. It can also be paired with honey or preserves.