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Ibéricos a Domicilio Gourmet
Minimum cure 7 months. More persistent flavor without becoming aggressive on the palate. It differs from other cheeses in its texture since it does not break when portioned. Ideal for restoration and presentations of all kinds. Composition (Ingredients) Raw sheep's milk, rennet, salt, lactic ferments. Physico-chemical characteristics Ph 5.64 Aw 0,917 Total dry extract: 69,4% Lean dry extract: 33,0 % Total fat, M.G.: 36,4 % Fat on dry extract, M.G.E.S.: 52,4 % Shelf life Of the product Conservation Keep refrigerated between 4 and 8 °C Nutritional Information Every 100g Energy Value: 1885 kJ/450 kcal Fats: 36,4 g Saturated: 25.2 g Monounsaturated: 9.3g Polyunsaturated: 1.8g Carbohydrates: 5g Sugars: 1.11g Proteins; 25g Salt: 2.68g Lot Identification: product code that appears on each package, in the manufacturing record and on the sales invoices. Consumer Type General population. ➢ People allergic to milk, milk proteins and casein should avoid their consumption. ➢People who have alterations in lipid metabolism (such as high cholesterol) and diabetics should limit or moderate their consumption.
More persistent flavor without becoming aggressive on the palate. It differs from other cheeses in its texture since it does not break when portioned. Ideal for restoration and presentations of all kinds.
Scratching or scraping the outside before consuming it for hygienic reasons. Although all cheeses have edible natural crust generated by the dozens of hands of olive oil with which we pamper our cheeses.
Temper the cheese before cutting and tasting it, this will make us able to perceive all the aromas and flavors.
Serve cut into thin triangular portions that go from the outside to the heart of the cheese to perceive all the textures and flavors.