Pata de Mulo Cheese Curado 2 kg View larger

Pata de Mulo Cheese Curado 2 kg

Pata Mulo cured 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 Cured cheese is natural and its interior colour straw yellow, it has an oval cut tubular format. Its texture is buttery and its sheep milk flavour is very characteristic, intense, slightly spicy and acid. Made with a minimum maduration of 6 months and intense aroma, it is perfect for cheese lovers.

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40,89 € *

En stock

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

Format 2 kg approx.
NUTRITION INFORMATION Avarage values per 100 g
Energy 1810 kJ / 433 kcal
Fat 35,47 g
of which Saturates 21,29 g
Carbohydrate 0 g
of which Sugars 0 g
Protein 28,34 g
Salt 1,68 g

Awarded a Super Gold medal in the World Cheese Awards 2013, 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 is a cheese that can not miss on any cheeseboard self-respecting. It combines very well with white wines fermented in cask and red wines.

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

Contains milk and lysozyme (egg derivative).

Grade 
Victoria Mendoza 23/04/2016

Rico rico

Excelente queso de oveja con un sabor puro y auténtico. Lo recomiendo.

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Pata de Mulo Cheese Curado 2 kg

Pata de Mulo Cheese Curado 2 kg

Pata Mulo cured 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 Cured cheese is natural and its interior colour straw yellow, it has an oval cut tubular format. Its texture is buttery and its sheep milk flavour is very characteristic, intense, slightly spicy and acid. Made with a minimum maduration of 6 months and intense aroma, it is perfect for cheese lovers.

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