Cured Goat Cheese 2,2 kg

Excellent cured cheese elaborated traditionally from pasteurized goat milk. It has a dark colour in the rind consequence of the painted with Extra Virgin Olive Oil on the mould developed during the maturation. Its rind has grass braid marks in the sides and an engraved flower on the upper and lower surfaces. Its interior paste is ivory yellow that turns to darker shades as it advances the maturation. In the mouth it has a buttery and smooth savour and persistence on the palate. The aroma is degraded from the outside to the inside due to the spread of the extra virgin olive oil, remembering the conditions of the cellar. Its flavour is degraded from outside to inside, developed, intense and slightly spicy, with an aftertaste of nuts.

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56,95 € *

On Stock

Prices include VAT but exclude delivery costs.
Delivery time: approx. 2-7 days.

Format 2.2 kg approx.
NUTRITION INFORMATION Avarage values per 100 g
Energy 1940 kJ / 464 kcal
Fat 38,94 g
of which Saturates 28,26 g
Carbohydrate 2,72 g
of which Sugars under 0,25 g
Protein 25,63 g
Salt 1,58 g

It is recommendable to consume it at room temperature for a better perception of its intense flavour. It combines very well with young fruity white wines and red wines reserve.

Pasteurized goat's milk, salt, rennet, calcium chloride, olive oil and lactic ferments.

Contains milk and lysozyme (egg derivative).

Grade 
Belén Aleman 28/04/2016

Recomendable

Estoy muy contenta tanto con el servicio como con la calidad de los productos.

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Cured Goat Cheese 2,2 kg

Cured Goat Cheese 2,2 kg

Excellent cured cheese elaborated traditionally from pasteurized goat milk. It has a dark colour in the rind consequence of the painted with Extra Virgin Olive Oil on the mould developed during the maturation. Its rind has grass braid marks in the sides and an engraved flower on the upper and lower surfaces. Its interior paste is ivory yellow that turns to darker shades as it advances the maturation. In the mouth it has a buttery and smooth savour and persistence on the palate. The aroma is degraded from the outside to the inside due to the spread of the extra virgin olive oil, remembering the conditions of the cellar. Its flavour is degraded from outside to inside, developed, intense and slightly spicy, with an aftertaste of nuts.

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