Castilian Cheese from Raw Sheep's Milk

Castilian Cheese from Raw Sheep's Milk
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Castilian Cheese from Raw Sheep's Milk

Castilian Cheese from Raw Sheep's Milk

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Rating: 4.7
No minimum order
Shipping time: 48 - 72 h
Shipping not available to United Kingdom
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About El Catedrático

Three generations dedicated to the world of Iberian (Salamanca)

A family with a tradition of excellence in products since the 1920s.

Grandfather Manuel sold pigs in Vitigudino, followed by his son Cesáreo.

In the 1980s, together with his wife Carmen, they founded a family business.

They hope their children will continue the Iberian legacy, bringing authentic flavor to every home.

A story of dedication and family growth.

Además, El Catedrático es uno de nuestros vendedores recomendados: porque confiamos en ellos para daros el mejor producto y servicio

Alérgenos y características

Dairy

Country

España

Dairy

Country

España

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

Raw sheep's milk, lactic ferments, rennet, stabilizer: calcium chloride, preservative (anti-botulism salts), salt.

Nutritional values per 100.0 g
Energy value 1.810 kJ / 437 kcal
Fat (g) 36,90 g
of which saturates (g) 25,40 g
Carbohydrate (g) 2,20 g
of which sugars (g) 0,50 g
Protein (g) 24 g

Castilla y León (Spain)

Store between 4ºC and 10ºC. Best before: 13 months from packaging date.

Parenting time: Maduración mínima de 60 días

Net weight:

Preservation method: Store between 4ºC and 10ºC. Best before: 13 months from packaging date.
Castilian cheese made from raw sheep's milk in Castilla and León. It has a semi-hard texture, notable creaminess, and an intense flavor with notes of cereal and nuts. The minimum maturation is 60 days and it is recommended to store between 4ºC and 10ºC.
Castilian cheese from raw sheep's milk is a traditional dairy product from Castilla and León. This cheese has a minimum maturation of 60 days, undergoes wet salting, and is intensely pressed. Its rind is smooth and well-defined, while the paste is firm and compact with a yellowish ivory color. It offers a semi-hard texture with good creaminess, an aroma of cereal and nuts, and a high-intensity flavor. Each wedge weighs approximately 350 g and is vacuum sealed. It is recommended to store it between 4ºC and 10ºC to maintain its optimal qualities.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.

Ingredients

Raw sheep's milk, lactic ferments, rennet, stabilizer: calcium chloride, preservative (anti-botulism salts), salt.

Otras características

Parenting time: Maduración mínima de 60 días

Preservation method

Store between 4ºC and 10ºC. Best before: 13 months from packaging date.

Source

Castilla y León (Spain)

Nutritional information

Nutritional values per 100.0 g
Energy value 1.810 kJ / 437 kcal
Fat (g) 36,90 g
of which saturates (g) 25,40 g
Carbohydrate (g) 2,20 g
of which sugars (g) 0,50 g
Protein (g) 24 g

More information

Net weight:

Castilian cheese made from raw sheep's milk in Castilla and León. It has a semi-hard texture, notable creaminess, and an intense flavor with notes of cereal and nuts. The minimum maturation is 60 days and it is recommended to store between 4ºC and 10ºC.
Castilian cheese from raw sheep's milk is a traditional dairy product from Castilla and León. This cheese has a minimum maturation of 60 days, undergoes wet salting, and is intensely pressed. Its rind is smooth and well-defined, while the paste is firm and compact with a yellowish ivory color. It offers a semi-hard texture with good creaminess, an aroma of cereal and nuts, and a high-intensity flavor. Each wedge weighs approximately 350 g and is vacuum sealed. It is recommended to store it between 4ºC and 10ºC to maintain its optimal qualities.
The product information has been processed automatically, so it may contain errors. In case of doubt, please contact us.