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Kind
Cabra
Format
Cuña
Source
Quesería de las Villuercas
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Kind
Cabra
Format
Cuña
Source
Quesería de las Villuercas
Ingredients:
Leche de cabra, fermentos lácticos, cuajo y sal. M.G/EST 50 % mínimo. E.S. lácteo mínimo 50%-graso.Información nutricional por cada 100 g:| Valor energético | 1628 kJ |
| 393 kcal | |
| Grasas | 34 g |
| de las cuales saturadas | 20 g |
| Hidratos de carbono | 0,10 g |
| de los cuales azúcares | 0,9 g |
| Proteínas | 22,8 g |
| Sal | 0,68 g |
Cheese made with raw goat's milk. Semi-cured, uncooked pressed paste and natural paprika rind, moldy "unpainted" so it may have small spots of natural fungi, due to its completely natural evolution and absence of vacuum packaging. This rind is semi-hard, with a soft, buttery and moist paste and texture, while the interior of the cheese is ivory white. Slightly acidic and moderately spicy flavor, with notes of broom and Mediterranean pastures.
Milk: raw goat's milk from native breeds.
Maturation: minimum 60 days.
Province: Cáceres.
Cheese factory: Las Villuercas.
Origin of the milk: Spain
We recommend removing it 2 hours before tasting so that it reaches room temperature, thus favoring its organoleptic characteristics.
Ingredients:
Leche de cabra, fermentos lácticos, cuajo y sal. M.G/EST 50 % mínimo. E.S. lácteo mínimo 50%-graso.Información nutricional por cada 100 g:| Valor energético | 1628 kJ |
| 393 kcal | |
| Grasas | 34 g |
| de las cuales saturadas | 20 g |
| Hidratos de carbono | 0,10 g |
| de los cuales azúcares | 0,9 g |
| Proteínas | 22,8 g |
| Sal | 0,68 g |
Cheese made with raw goat's milk. Semi-cured, uncooked pressed paste and natural paprika rind, moldy "unpainted" so it may have small spots of natural fungi, due to its completely natural evolution and absence of vacuum packaging. This rind is semi-hard, with a soft, buttery and moist paste and texture, while the interior of the cheese is ivory white. Slightly acidic and moderately spicy flavor, with notes of broom and Mediterranean pastures.
Milk: raw goat's milk from native breeds.
Maturation: minimum 60 days.
Province: Cáceres.
Cheese factory: Las Villuercas.
Origin of the milk: Spain
We recommend removing it 2 hours before tasting so that it reaches room temperature, thus favoring its organoleptic characteristics.
