Villuercas whole goat cheese

Villuercas whole goat cheese Villuercas whole goat cheese-detalle Villuercas whole goat cheese-lateral
Villuercas whole goat cheese Villuercas whole goat cheese-detalle Villuercas whole goat cheese-lateral
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Villuercas whole goat cheese

Villuercas whole goat cheese

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Rating: 4.9
No minimum order
Shipping time: 12 - 24 h
6 €
free from 100 €

Alérgenos y características

Kind

Cabra

Format

Entero

Source

Quesería de las Villuercas

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Kind

Cabra

Format

Entero

Source

Quesería de las Villuercas

This information is obtained automatically and may not be 100% true. If you have any questions, contact us.

Ingredients:

Leche de cabra, fermentos lácticos, cuajo y sal. M.G/EST 50 % mínimo. E.S. lácteo mínimo 50%-graso.
Información nutricional por cada 100 g:
Valor energético 1628 kJ
393 kcal
Grasas 34 g
de las cuales saturadas 20 g
Hidratos de carbono 0,10 g
de los cuales azúcares 0,9 g
Proteínas 22,8 g
Sal 0,68 g

Cheese made with raw goat's milk. Semi-cured, uncooked pressed paste and natural paprika rind, moldy "unpainted" so it may have small spots of natural fungi, due to its completely natural evolution and absence of vacuum packaging. This rind is semi-hard, with a soft, buttery and moist paste and texture, while the interior of the cheese is ivory white. Slightly acidic and moderately spicy flavor, with notes of broom and Mediterranean pastures.


Milk: raw goat's milk from native breeds.
Maturation: minimum 60 days.
Province: Cáceres.
Cheese factory: Las Villuercas.

Milk origin: Spain
We recommend removing it 2 hours before tasting to allow it to reach room temperature, thus favoring its organoleptic characteristics.

Translated automatically

Otras características

Ingredients:

Leche de cabra, fermentos lácticos, cuajo y sal. M.G/EST 50 % mínimo. E.S. lácteo mínimo 50%-graso.
Información nutricional por cada 100 g:
Valor energético 1628 kJ
393 kcal
Grasas 34 g
de las cuales saturadas 20 g
Hidratos de carbono 0,10 g
de los cuales azúcares 0,9 g
Proteínas 22,8 g
Sal 0,68 g

More information

Cheese made with raw goat's milk. Semi-cured, uncooked pressed paste and natural paprika rind, moldy "unpainted" so it may have small spots of natural fungi, due to its completely natural evolution and absence of vacuum packaging. This rind is semi-hard, with a soft, buttery and moist paste and texture, while the interior of the cheese is ivory white. Slightly acidic and moderately spicy flavor, with notes of broom and Mediterranean pastures.


Milk: raw goat's milk from native breeds.
Maturation: minimum 60 days.
Province: Cáceres.
Cheese factory: Las Villuercas.

Milk origin: Spain
We recommend removing it 2 hours before tasting to allow it to reach room temperature, thus favoring its organoleptic characteristics.

Translated automatically

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