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Kind
Cabra
Format
Entero
Source
Cooperativa de Quesos de Catí
Kind
Cabra
Format
Entero
Source
Cooperativa de Quesos de Catí
Ingredients:
Leche pasteurizada de cabra, cuajo, sal, cloruro cálcico, fermentos lácticos, lisozima de huevo. Información nutricional por cada 100 g:
| Valor energético | 1650 kJ |
| 398 kcal | |
| Grasas | 32 g |
| de las cuales saturadas | 24,06 g |
| Hidratos de carbono | 2,8 g |
| de los cuales azúcares | <0,5 g |
| Proteínas | 24,6 g |
| Sal | 1,45 g |
Cured cheese made from goat's milk. Slightly sweet with a balanced point of salt. It has the typical shape of the traditional mold of Maestrazgo and is of natural rind moldy "unpainted", so it may have small spots of natural fungi characteristic of this type of refined.
Milk: goat.
Presentation:whole piece.
Approximate weight: 450 g
Maturation: between 30 and 60 days.
Province: Castellón.
Cheese factory: Cooperativa de Quesos Catí.
Awards: Cincho de Oro 2008 in Castilla-Leon. Chamber of Commerce of Rome Award, 2010. Bronze Medal 2009 by WORLD CHEESE AWARDS.
Ingredients:
Leche pasteurizada de cabra, cuajo, sal, cloruro cálcico, fermentos lácticos, lisozima de huevo. Información nutricional por cada 100 g:
| Valor energético | 1650 kJ |
| 398 kcal | |
| Grasas | 32 g |
| de las cuales saturadas | 24,06 g |
| Hidratos de carbono | 2,8 g |
| de los cuales azúcares | <0,5 g |
| Proteínas | 24,6 g |
| Sal | 1,45 g |
Cured cheese made from goat's milk. Slightly sweet with a balanced point of salt. It has the typical shape of the traditional mold of Maestrazgo and is of natural rind moldy "unpainted", so it may have small spots of natural fungi characteristic of this type of refined.
Milk: goat.
Presentation:whole piece.
Approximate weight: 450 g
Maturation: between 30 and 60 days.
Province: Castellón.
Cheese factory: Cooperativa de Quesos Catí.
Awards: Cincho de Oro 2008 in Castilla-Leon. Chamber of Commerce of Rome Award, 2010. Bronze Medal 2009 by WORLD CHEESE AWARDS.
