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Kind
Oveja
Format
Entero
Kind
Oveja
Format
Entero
Ingredients:
Ingredientes: Leche cruda de oveja, sal, cuajo, fermentos lácticos y fermentos de afinado. Sin conservantes.
Información nutricional por cada 100g:
| Valor energético | 1395 kJ / 336 kcal |
| Grasas | 27,24g |
| de las cuales saturadas | 19,4g |
| Hidratos de carbono | 0,87g |
| de los cuales azúcares | <0,5g |
| Proteínas | 21,9g |
| Sal | 1g |
Artisanal soft cheese with a natural moldy rind, made from raw milk from Churra sheep grazing on grass. The cheese is shaped using the “moulé à la louche,” ladle, or spoon method. It features a natural moldy and velvety rind that brings aromas of “mushroom.” Its interior has a firm and creamy texture that evolves to become smooth with aging. The flavor has soft, dairy, and herbal notes that become more pronounced with maturation.
In France, this type of cheese is known as fermier (farmers’ cheese), made from milk produced on-site, with a complex, lengthy, and purely artisanal manufacturing process.
It is ideal for baking, pairing with white fruit jams (pear, fig, etc.), nuts, and fresh white wines or ciders.
It is recommended to consume it at room temperature.
Unit weight: 300g
Producer: Labadía de Petramora.
Origin: Dehesa de la Guadaña, Zamora.
Type of milk: raw milk from Churra sheep.
Edible rind.Coagulation: mixed. Lactic and enzymatic.
Type: soft cheese.
Aging: 6 weeks.
Intensity: mild/medium.
Presentation: wooden box.
Storage: refrigeration at 6ºC.
Gluten-free product.Allergens: Milk.
Milk process: Raw
Curing: Soft
Rennet: Animal
Ingredients:
Ingredientes: Leche cruda de oveja, sal, cuajo, fermentos lácticos y fermentos de afinado. Sin conservantes.
Información nutricional por cada 100g:
| Valor energético | 1395 kJ / 336 kcal |
| Grasas | 27,24g |
| de las cuales saturadas | 19,4g |
| Hidratos de carbono | 0,87g |
| de los cuales azúcares | <0,5g |
| Proteínas | 21,9g |
| Sal | 1g |
Artisanal soft cheese with a natural moldy rind, made from raw milk from Churra sheep grazing on grass. The cheese is shaped using the “moulé à la louche,” ladle, or spoon method. It features a natural moldy and velvety rind that brings aromas of “mushroom.” Its interior has a firm and creamy texture that evolves to become smooth with aging. The flavor has soft, dairy, and herbal notes that become more pronounced with maturation.
In France, this type of cheese is known as fermier (farmers’ cheese), made from milk produced on-site, with a complex, lengthy, and purely artisanal manufacturing process.
It is ideal for baking, pairing with white fruit jams (pear, fig, etc.), nuts, and fresh white wines or ciders.
It is recommended to consume it at room temperature.
Unit weight: 300g
Producer: Labadía de Petramora.
Origin: Dehesa de la Guadaña, Zamora.
Type of milk: raw milk from Churra sheep.
Edible rind.Coagulation: mixed. Lactic and enzymatic.
Type: soft cheese.
Aging: 6 weeks.
Intensity: mild/medium.
Presentation: wooden box.
Storage: refrigeration at 6ºC.
Gluten-free product.Allergens: Milk.
Milk process: Raw
Curing: Soft
Rennet: Animal
