Cured sheep’s cheese BDF

Cód. 212

Milk: sheep

Maturation: cured

Formats:

  • Wedge 9 Oz  (250 gr)
  • Wedge already cut 9 Oz  (250 gr)
  • Wedge BDF 11 Oz  (300 gr)
  • Large cheese 106 Oz  (3 kg)
  • Half Cheese 53 Oz  (1,5 kg)
  • 1/4 Cheese  27,51 oz  (0.78 kg)

Ingredients

Pasteurized sheep’s milk, salt, calcium chloride, rennet and lactic ferments. Preservative: Egg lysozyme. Polyvinyl acetate coating, preservatives E-202, E-235 and colorant E-172.

Origin of milk: Spain.

Allergens

Milk and dairy products: yes (lactose)

Egg derivative: yes (lysozyme)

Maturation time

120 days minimum.

Organoleptic characteristics

  • Firm texture with uneven eyes
  • Ivory white color
  • Intense odor of sheep’s cheese
  • Intense flavor of sheep cheese
  • Recommended with red wine, nuts and cured products.

Nutritional Information (per 100 gr)

  • Energy 1845 Kj (445 kcal)
  • Fat 37 g
  • Saturated fat 26 g
  • Monounsaturated fat 10 g
  • Polyunsaturated fat 1 g
  • Carbohydrates 1 g
  • Sugars 1 g
  • Protein 27 g
  • Sodium 0.6 g