Mucientes semi-cured sheep's cheese
19.80€
Artisan cheese, made with raw sheep's milk. (vacuum-packed)
Brand: Artisan Cheese Factory of Mucientes
Healing: 3 to 4 months
Location: Mucientes-Valladolid
Weight0.9 Kg
Hay existencias
Descripción
Semi-cured sheep's milk cheese made with raw milk, approximate weight of each piece 0.9-1 kg (vacuum packed).
Matured, fatty cheese made with sheep's milk. Matured for 3 to 4 months.
Pressed cheese made with raw sheep's milk, which requires a minimum maturation time of 60 days before going to market. Its format is cylindrical, with flat faces and a smooth rind, with a tone natural brown which varies depending on the curing time thanks to the action of the molds.
Pasta is firm and compact, further elastic and soft in young cures, and harder and yellowish as it matures. It may present small irregular eyes randomly distributed. In the mouth it offers a intense and authentic sheep's milk flavor, with a pleasant aftertaste and a spicy touch characteristic of more aged cheeses.
It is recommended to enjoy it. at room temperature. If you are a classic lover, accompany it with a Red wine; If you feel like innovating, try it with a semisweet or a craft beer.
Delicious with extra virgin olive oil and nuts, or with a sweet touch of quince, jelly, pear or fresh apple. And for the more adventurous palates, some anchovies on rustic bread They make it an unforgettable treat.
👉 A versatile cheese, with character and a taste of tradition.
Información adicional
| Peso | 1 kg |
|---|
Ingredients and allergens
Ingredients: Milk sheep, rennet, salt, preservative E252 and lactic ferments
Matured sheep cheese
Store in a cool, dry place. Inedible bark spread in olive oil.
Nutritional value per 100 gr of product
Energy value: 394.33Kcal
Total Fat: 32.55 g
Saturated Fat: 24.41g
Total Protein:23.18g
Carbohydrates: 2.16g
Sugars >2.16g
Salt: 2.27gr
Descripción
Semi-cured sheep's milk cheese made with raw milk, approximate weight of each piece 0.9-1 kg (vacuum packed).
Matured, fatty cheese made with sheep's milk. Matured for 3 to 4 months.
Pressed cheese made with raw sheep's milk, which requires a minimum maturation time of 60 days before going to market. Its format is cylindrical, with flat faces and a smooth rind, with a tone natural brown which varies depending on the curing time thanks to the action of the molds.
Pasta is firm and compact, further elastic and soft in young cures, and harder and yellowish as it matures. It may present small irregular eyes randomly distributed. In the mouth it offers a intense and authentic sheep's milk flavor, with a pleasant aftertaste and a spicy touch characteristic of more aged cheeses.
It is recommended to enjoy it. at room temperature. If you are a classic lover, accompany it with a Red wine; If you feel like innovating, try it with a semisweet or a craft beer.
Delicious with extra virgin olive oil and nuts, or with a sweet touch of quince, jelly, pear or fresh apple. And for the more adventurous palates, some anchovies on rustic bread They make it an unforgettable treat.
👉 A versatile cheese, with character and a taste of tradition.
Información adicional
| Peso | 1 kg |
|---|
Ingredients and allergens
Ingredients: Milk sheep, rennet, salt, preservative E252 and lactic ferments
Matured sheep cheese
Store in a cool, dry place. Inedible bark spread in olive oil.
Nutritional value per 100 gr of product
Energy value: 394.33Kcal
Total Fat: 32.55 g
Saturated Fat: 24.41g
Total Protein:23.18g
Carbohydrates: 2.16g
Sugars >2.16g
Salt: 2.27gr
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