Smoked Idiazabal cheese 1/4

Smoked Idiazabal cheese 1/4 Smoked Idiazabal cheese 1/4-detalle Smoked Idiazabal cheese 1/4-lateral Smoked Idiazabal cheese 1/4-trasera
Smoked Idiazabal cheese 1/4 Smoked Idiazabal cheese 1/4-detalle Smoked Idiazabal cheese 1/4-lateral Smoked Idiazabal cheese 1/4-trasera
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Smoked Idiazabal cheese 1/4

Smoked Idiazabal cheese 1/4

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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

Cuña

Source

Quesería Remiro

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

Kind

Oveja

Format

Cuña

Source

Quesería Remiro

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

Ingredients: Leche cruda de oveja Latxa, sal, cuajo, fermentos lácticos y lisozima de huevo. Alérgenos: leche y huevo. Valores nutricionales medios por 100g: Valor Energético: 1777 Kj / 429 kcal Grasas: 36,2 g de las cuales saturadas: 24,7 g Hidratos de carbono: <0,2 g de las cuales azúcares: < 0,2 g Proteínas: 24,6 g Sal: 1,7 g

Limited edition of exclusive smoked DOP Idiazábal de Pastor cheese, made with raw milk from their own free-range latxa sheep herd, hand-milked, hence its "de pastor" denomination. In the production of this Idiazábal de Pastor, traditional production methods are respected. This cheese is made with the first milks produced in spring, giving the cheese a unique aroma and flavor characteristic of the pastures that served as food for the sheep during the milking period. A nearly extinct method that is being recovered with the effort of Ricardo Remiro and Cristina Ruiz de Larramendi leading a family cheese dairy that inherits the cheese and shepherd tradition of their ancestors and produces their cheese with raw milk from their own latxa sheep flocks. Without a doubt, an example of the recovery of rural areas and the almost extinct profession of shepherding. It is a matured cheese with a very fine hard paste. With a peculiar intense and characteristic smell of latxa sheep milk with smoky notes, a compact and firm texture, a broad and clean taste of matured sheep milk. Cheese made in spring 2023.

The Idiazabal Remiro cheese is one of the most recognized cheeses in Spain, and has been awarded numerous times, achieving awards such as the Silver Medal at the World Cheese Awards 2016.

It is recommended to consume at room temperature.

Unit weight: 300g (approx.) Producer: Quesería Remiro Origin: Eulate (Navarra) Milk type: raw latxa sheep milk Coagulation: Enzymatic Typology: Smoked Maturation: 60 days Intensity: strong Storage: refrigeration 6ºC. Best before: see label

Gluten-free product. Allergens: Dairy, lysozyme.

Translated automatically

Otras características

Ingredients: Leche cruda de oveja Latxa, sal, cuajo, fermentos lácticos y lisozima de huevo. Alérgenos: leche y huevo. Valores nutricionales medios por 100g: Valor Energético: 1777 Kj / 429 kcal Grasas: 36,2 g de las cuales saturadas: 24,7 g Hidratos de carbono: <0,2 g de las cuales azúcares: < 0,2 g Proteínas: 24,6 g Sal: 1,7 g

More information

Limited edition of exclusive smoked DOP Idiazábal de Pastor cheese, made with raw milk from their own free-range latxa sheep herd, hand-milked, hence its "de pastor" denomination. In the production of this Idiazábal de Pastor, traditional production methods are respected. This cheese is made with the first milks produced in spring, giving the cheese a unique aroma and flavor characteristic of the pastures that served as food for the sheep during the milking period. A nearly extinct method that is being recovered with the effort of Ricardo Remiro and Cristina Ruiz de Larramendi leading a family cheese dairy that inherits the cheese and shepherd tradition of their ancestors and produces their cheese with raw milk from their own latxa sheep flocks. Without a doubt, an example of the recovery of rural areas and the almost extinct profession of shepherding. It is a matured cheese with a very fine hard paste. With a peculiar intense and characteristic smell of latxa sheep milk with smoky notes, a compact and firm texture, a broad and clean taste of matured sheep milk. Cheese made in spring 2023.

The Idiazabal Remiro cheese is one of the most recognized cheeses in Spain, and has been awarded numerous times, achieving awards such as the Silver Medal at the World Cheese Awards 2016.

It is recommended to consume at room temperature.

Unit weight: 300g (approx.) Producer: Quesería Remiro Origin: Eulate (Navarra) Milk type: raw latxa sheep milk Coagulation: Enzymatic Typology: Smoked Maturation: 60 days Intensity: strong Storage: refrigeration 6ºC. Best before: see label

Gluten-free product. Allergens: Dairy, lysozyme.

Translated automatically

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