Fanbar Fanbar semi-cured cheese



17,90 €

Shipping costs included from 20€ of purchase.
Delivery in 3 day(s)

Delivered by Correos


Mandy shell of half a cureón made with pasteurized milk of sheep, cow and goat.

  • Cured between 2 and 4 months to make it both smooth and tasty

  • Evered piece weighs 1 kg

  • This Fanbar artisan cheese is used to make the recipe presented by the restaurant Empeltre de Alcañiz in the RTVE Program Aquí the Earth

  • In the recipe, Adrian Lahoz, makes an atún tartare with melocotón from Calanda and Fanbar cheese

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