Ingredients

Pasteurized sheep’s milk, salt, calcium chloride, rennet and lactic ferments. Preservative: Egg lysozyme. Virgin olive oil.

Origin of milk: Spain.

Allergens

Milk and dairy products: yes (lactose)

Egg derivative: yes (lysozyme)

Maturation time

Cheese: 120 days minimum

In oil: 60 days minimum

Organoleptic characteristics

• Firm texture with uneven eyes
• Ivory white color
• Intense smell of sheep’s cheese in oil
• Intense flavor with a pleasant olive oil aftertaste
• Recommended as a starter or accompanied by aged red wine

Nutritional information

• Energy 1712 Kj (413 kcal)
• Fat 35 g
• Saturated fat 23 g
• Monounsaturated fat 10.5 g
• Polyunsaturated fats 1.5 g
• Carbohydrates 0.5 g
• Sugars 0.5 g
• Protein 24 g
• Sodium 0.6 g