Whole creamy shepherd's cheese

Whole creamy shepherd's cheese Whole creamy shepherd's cheese-detalle Whole creamy shepherd's cheese-lateral Whole creamy shepherd's cheese-trasera
Whole creamy shepherd's cheese Whole creamy shepherd's cheese-detalle Whole creamy shepherd's cheese-lateral Whole creamy shepherd's cheese-trasera
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Whole creamy shepherd's cheese

Whole creamy shepherd's cheese

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

Alérgenos y características

Kind

Oveja

Format

Entero

Source

Quesería La Antigua de Fuentesaúco

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

Kind

Oveja

Format

Entero

Source

Quesería La Antigua de Fuentesaúco

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

Ingredients:

Leche cruda de oveja, cuajo de cardo natural, sal y fermentos lácticos.

Información nutricional por cada 100 g:
Valor energético 1830 KJ
440 kcal
Grasas 36,8 g
de las cuales saturadas 26,3 g
Hidratos de carbono <1 g
de los cuales azúcares <0,5 g
Proteínas 25,6 g
Sal 1,51 g

It is a cheese made from raw sheep's milk "the old-fashioned way", natural, delicate and intense flavor and great smoothness. Completely edible rind. In the interior it has a very creamy, creamy, ivory-colored paste. In its external aspect it presents a cylindrical shape with a smooth and thin crust, covered on its sides by a cloth.This cake is considered a small jewel, a whim.

It is a very delicate cake, a caprice.

It is a very delicate cake

Approximate weight: 550 gPresentation: Vacuum-packed whole piece of cheese.Maturation: 60 days minimum.Storage: between 4 and 8 ºC.Type of rennet: vegetableOrigin: Zamora.Cheese factory: La Antigua de Fuentesaúco.Awards: this cheese has received the following international awards:- Bronze Medal World Cheese Awards 2016.- Gold Medal Global Cheese Awards 2013. - Silver Medal International Cheese Awards 2013.Temper the cheese outside the refrigerator before consumption, the time necessary for it to reach a temperature close to 20ºC at which its flavor and aroma are shown in all their intensity.The cake is opened at the top, lifting the rind and exposing the interior; this upper part of the rind serves as a "lid" for better preservation. It can also be opened in half (cutting on the side with the cloth) to have two halves for consumption

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Otras características

Ingredients:

Leche cruda de oveja, cuajo de cardo natural, sal y fermentos lácticos.

Información nutricional por cada 100 g:
Valor energético 1830 KJ
440 kcal
Grasas 36,8 g
de las cuales saturadas 26,3 g
Hidratos de carbono <1 g
de los cuales azúcares <0,5 g
Proteínas 25,6 g
Sal 1,51 g

More information

It is a cheese made from raw sheep's milk "the old-fashioned way", natural, delicate and intense flavor and great smoothness. Completely edible rind. In the interior it has a very creamy, creamy, ivory-colored paste. In its external aspect it presents a cylindrical shape with a smooth and thin crust, covered on its sides by a cloth.This cake is considered a small jewel, a whim.

It is a very delicate cake, a caprice.

It is a very delicate cake

Approximate weight: 550 gPresentation: Vacuum-packed whole piece of cheese.Maturation: 60 days minimum.Storage: between 4 and 8 ºC.Type of rennet: vegetableOrigin: Zamora.Cheese factory: La Antigua de Fuentesaúco.Awards: this cheese has received the following international awards:- Bronze Medal World Cheese Awards 2016.- Gold Medal Global Cheese Awards 2013. - Silver Medal International Cheese Awards 2013.Temper the cheese outside the refrigerator before consumption, the time necessary for it to reach a temperature close to 20ºC at which its flavor and aroma are shown in all their intensity.The cake is opened at the top, lifting the rind and exposing the interior; this upper part of the rind serves as a "lid" for better preservation. It can also be opened in half (cutting on the side with the cloth) to have two halves for consumption

Translated automatically

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