An enzymatically coagulated, pressed cheese made exclusively from sheep's milk and matured for at least 150 days.
It has a firm texture with a slight graininess, as well as a characteristic aroma of evolved sheep's milk and a balanced flavour.
Approximate nutritional information per 100g
Energy value 1767 KJ/ 422 Kcal
Fat 35,8
of which saturated 24,7
Carbohydrate 0,73
of which sugars 0,57
Protein 24,4
Salt 1,7
*Certified gluten-free and therefore suitable for coeliac.
Keep the cheese in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat it, take it out of the fridge cut the quantity you would like to consume and throw away the plastic bag.
Afterwards, store the remaining piece in the fridge wrapped in cling film.
However, if you are about to consume it in a short time or you prefer the cheese to cure more, leave it covered with a cloth in a cool, dry place.
Allow the sliced cheese to warm up for 1 or 2 hours before consumption.
An enzymatically coagulated, pressed cheese made exclusively from sheep's milk and matured for at least 150 days.
It has a firm texture with a slight graininess, as well as a characteristic aroma of evolved sheep's milk and a balanced flavour.
Approximate nutritional information per 100g
Energy value 1767 KJ/ 422 Kcal
Fat 35,8
of which saturated 24,7
Carbohydrate 0,73
of which sugars 0,57
Protein 24,4
Salt 1,7
*Certified gluten-free and therefore suitable for coeliac.
Keep the cheese in the fridge at a temperature between 0ºC and 8ºC.
Whenever you want to eat it, take it out of the fridge cut the quantity you would like to consume and throw away the plastic bag.
Afterwards, store the remaining piece in the fridge wrapped in cling film.
However, if you are about to consume it in a short time or you prefer the cheese to cure more, leave it covered with a cloth in a cool, dry place.
Allow the sliced cheese to warm up for 1 or 2 hours before consumption.
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