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¡ Buying this product you get {{calculatedProductMenttos()}} menttos !
Nunca te decepciona en su punto justo de curación, un placer para los sentidos
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10⭐
Lo esperado de un queso con sabor y texctura. Todo correcto en el envio y en el estado del queso.
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Net weight:
5.00% off
Flor de Esgueva viejo is a cheese made exclusively from raw sheep's milk and aged in natural rind for a minimum of 8 months. During the different stages of its maturation, our master cheesemakers brush the cheeses, give them a light bath in oil, and turn them by hand one by one, until each piece reaches its optimal curing moment. Thanks to these meticulous care and the special climatic and grazing conditions of Peñafiel, Flor de Esgueva has a unique flavor and texture. That’s why for many it is the perfect cured cheese.
Country of Origin: Spain, Industrias Lácteas de Peñafiel, S.L. Valladolid.
Sheep’s milk, lactic ferments, calcium chloride, salt, rennet and preservative (E-252).
Nutritional Value:
Energy value 1826 kJ
-Energy value 440 kcal
-Fats 38 g
-Of which:
- saturated 27 g
-Carbohydrates 0.5 g
-Of which:
- Sugars 0.5 g
-Proteins 24 g
-Salt 2.3 g
It is a perfect cheese to enjoy on its own, but if we want to slightly enhance its flavor, we can add a few drops of Picual variety oil, which is a bit more intense and bitter. Paired with candied fruits or vegetables -such as tomato or onion-, it creates a mouth explosion of very well-balanced flavors. Regarding pairing, a glass of a young red wine with fruity and herbaceous taste would be its best combination.
Five generations of cheese-making masters have always dedicated their know-how to a cheese with a unique flavor, made from raw sheep's milk, true to its natural origins and worthy of being a masterpiece of craftsmanship.
Faithful to this artisanal production Ritual, at the different stages of aging, the cheese masters brush the cheeses, give them a light bath of oil, and turn them by hand, one by one, until each piece reaches its optimal moment of curing.
This is how a whole Ritual begins that continues in our home when, in the perfect environment, we select the ideal knife that allows us to easily cut it into identical wedges. The way we present it is key when tasting a good cheese, as is the accompaniment, whether with breadsticks or nuts. Ultimately, a tasting Ritual for all lovers of aged cheese that we can enjoy at any time of the day, whether as an appetizer, dessert, or as part of dinner.
Net weight:
5.00% off
Flor de Esgueva viejo is a cheese made exclusively from raw sheep's milk and aged in natural rind for a minimum of 8 months. During the different stages of its maturation, our master cheesemakers brush the cheeses, give them a light bath in oil, and turn them by hand one by one, until each piece reaches its optimal curing moment. Thanks to these meticulous care and the special climatic and grazing conditions of Peñafiel, Flor de Esgueva has a unique flavor and texture. That’s why for many it is the perfect cured cheese.
Country of Origin: Spain, Industrias Lácteas de Peñafiel, S.L. Valladolid.
Sheep’s milk, lactic ferments, calcium chloride, salt, rennet and preservative (E-252).
Nutritional Value:
Energy value 1826 kJ
-Energy value 440 kcal
-Fats 38 g
-Of which:
- saturated 27 g
-Carbohydrates 0.5 g
-Of which:
- Sugars 0.5 g
-Proteins 24 g
-Salt 2.3 g
It is a perfect cheese to enjoy on its own, but if we want to slightly enhance its flavor, we can add a few drops of Picual variety oil, which is a bit more intense and bitter. Paired with candied fruits or vegetables -such as tomato or onion-, it creates a mouth explosion of very well-balanced flavors. Regarding pairing, a glass of a young red wine with fruity and herbaceous taste would be its best combination.
Five generations of cheese-making masters have always dedicated their know-how to a cheese with a unique flavor, made from raw sheep's milk, true to its natural origins and worthy of being a masterpiece of craftsmanship.
Faithful to this artisanal production Ritual, at the different stages of aging, the cheese masters brush the cheeses, give them a light bath of oil, and turn them by hand, one by one, until each piece reaches its optimal moment of curing.
This is how a whole Ritual begins that continues in our home when, in the perfect environment, we select the ideal knife that allows us to easily cut it into identical wedges. The way we present it is key when tasting a good cheese, as is the accompaniment, whether with breadsticks or nuts. Ultimately, a tasting Ritual for all lovers of aged cheese that we can enjoy at any time of the day, whether as an appetizer, dessert, or as part of dinner.
