Pata de Mulo Cheese Semicured 2,1 kg Los Payuelos

Pata Mulo semicured sheep cheese is obtained from raw milk of sheep fed only with natural grasses of the region. The artisanal and naturalness of the manufacturing process is such that the preparation starts right after milking the sheep, allowing milk retains all its properties and freshness. Ferments and rennet obtained from milk are introduced by hand in molds, and then the draining process by cloths, by the hands of real cheese masters that make each cheese a great piece for the taste. The rind of Pata de Mulo Semicured cheese is natural and its interior colour yellowish, it has an oval cut tubular format. Its texture is buttery and has a pleasant taste, typical of sheep cheese semicured, with a midpoint of acidity and salt. With 3 months of maduration in camera and palatability, it is ideal for the whole family.

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39,00 € *

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Prices include VAT but exclude delivery costs.
Delivery time: approx. 3-6 days.

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Format 2.1 kg approx.
NUTRITION INFORMATION Avarage values per 100 g
Energy 1626 kJ / 389 kcal
Fat 30,4 g
of which Saturates 18,9 g
Carbohydrate 0 g
of which Sugars 0 g
Protein 28,77 g
Salt 1,68 g

Awarded a silver medal at the World Cheese Awards 2013 and a bronze medal at the World Cheese Awards 2015, is made in Sahelices the Payuelo, Leon (Spain), a unique place in the north of the Iberian Peninsula where still you can breathe the scent of the craft traditions. It combines very well with red wines and also white wines dry but fruity.

Raw sheep's milk, salt, calcium chloride, lysozyme, lactic ferments and rennet.

Contains milk and lysozyme (egg derivative).

Grade 
Kirsten Zehn 25/04/2016

Überrascht

Hat einen exquisiten, säuerlichen Geschmack. Passt zu ökologischem Rotwein, den ich mitgekauft habe.. Alles letzte Woche gut angekommen.

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Pata de Mulo Cheese Semicured 2,1 kg Los Payuelos

Pata de Mulo Cheese Semicured 2,1 kg Los Payuelos

Pata Mulo semicured sheep cheese is obtained from raw milk of sheep fed only with natural grasses of the region. The artisanal and naturalness of the manufacturing process is such that the preparation starts right after milking the sheep, allowing milk retains all its properties and freshness. Ferments and rennet obtained from milk are introduced by hand in molds, and then the draining process by cloths, by the hands of real cheese masters that make each cheese a great piece for the taste. The rind of Pata de Mulo Semicured cheese is natural and its interior colour yellowish, it has an oval cut tubular format. Its texture is buttery and has a pleasant taste, typical of sheep cheese semicured, with a midpoint of acidity and salt. With 3 months of maduration in camera and palatability, it is ideal for the whole family.

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