Made with 100% pasteurised sheep’s milk and matured in special chambers, which results in a long and careful maturation process that gives it a special and exquisite aroma and flavour, that is appreciated by even the most discerning of tastes. The maturation time is between 2 months and 2 years. An ivory white colour, its appearance and texture has body, ideally accompanied with a good red wine.
Sheep’s cheese
Available maturity levels
Composition:
- Pasteurised cow, goat and sheep milk
- Milk origin: Spain
Allergens:
- Milk and dairy products: yes (lactose)
- Egg products: yes (lysozyme)
Nutritional information (average values per 100 g):
- Energy 1757 KJ (424 Kcal)
- Fat 36 g
- Of which saturates 26 g
- Monounsaturated fats 9,3 g
- Polyunsaturated fats 0,7 g
- Carbohydrates 1 g
- Sugar 1 g
- Protein 24 g
- Sodium 0,6 g
*Sheep’s cheese Semi-cured values
