(€28.29 /kg aprox.)
Large cured sheep's cheese, size 2.7 kg, especially recommended for hospitality, catering or mass consumption. More sizes available.
Pressed soft cheese made from raw sheep milk Local. Matured for 4 to 6 months for all formats, except for 2.7 kg pieces, which are matured for 10 to 12 months. Enzymatic coagulation.
Clean, balanced and intense aroma. On the palate, it has very elegant acidity and light sweetness, combined with grassy notes of dry hay. Ideal for pairing with roasted nuts, bread and barrel-fermented white wines, crianza and reserva reds.
Sheep MILK, MILK FERMENTS, preservative (E-252), rennet extract, stabiliser (E-509), preservative (E-1105) (from EGG white). Rind is not edible. Origin of milk: Spain.
| Energy | 1718Kj / 414Kcal |
| Fat: | 33,1 g. |
| Saturated Fat: | 24,37 g. |
| Carbohydrate: | 2,9 g. |
| Sugars: | 0,5 g. |
| Protein: | 26,1 g. |
| Fat: | 2,5 g. |
*Nutritional information per 100 gr. of product.
Semi-cured sheep's cheese. Weight 450 grams. Direct production from the Hacienda Zorita organic farm. More formats available.
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Large cured sheep's cheese, size 2.7 kg, especially recommended for hospitality, catering or mass consumption. More sizes available.
