Cured sheep’s cheese

Cód. 14

Milk: sheep

Maturation: cured

Formats:

  • Large cheese 105,82 Oz  (3 kg)
  • Half cheese 52,91 Oz  (1.5 kg)
  • 1/4 Cheese 27,51 Oz (0.78 kg)
  • Wedge 8,81 Oz (250 gr)

Ingredients

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

  • 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