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Description
Castilian cheese made from raw sheep's milk comes from farms in Castilla y León. It has been wet salted, matured for a minimum of 60 days, enzymatic coagulation and intense pressing, with a long shelf life.
Rind: Smooth, clean, well-defined, from pale yellow to brown.
Paste and colour: Firm and compact, yellowish-ivory in colour, with a small number of eyes irregularly distributed throughout the rind.
Texture: Semi-hard with good butteriness.
Smell and taste: High intensity of flavour, balanced acidity, aroma with hints of cereal and nuts. Moderately high persistence, elegant and spicy aftertaste.
Produced by Consorcio de Promoción del Ovino S.Coop.
Dairy product.
Curing time:
Minimum maturation of 60 days.
Storage:
Keep between 4ºC and 10ºC.
Raw sheep's milk, lactic ferments, rennet, stabiliser: calcium chloride, preservative (anti-butyric salts), salt.
| Nutritional values | Average value per 100 g. |
|---|---|
| Energy Value (Kj.) | 1810 Kj. |
| Energy Value (Kcal.) | 437 Kcal. |
| Fats | 36.9 g. |
| Of which saturated fatty acids | 25.4 g. |
| Carbohydrates | 2.2 g. |
| Of which sugars | 0.5 g. |
| Proteins | 24 g. |
| Salt | 1.52 g. |
Best before date: 13 months from date of packaging.
All pieces are vacuum packed.
Approximate 0.350 kg. wedges.
Keep refrigerated, between 4 and 10 ºC.
Inedible rind.
