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Pedro Ximenez Goat cheese 2,5 kg El Pinsapo

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Pasteurized goat's milk of malagueña breed.
In the mouth, it has a creamy and elastic texture, pleasant and slightly salty.
It combines well with dry white wines or young red wine.

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62,00 € *

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Delivery time: approx. 2-7 business days.

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Pedro Ximenez Goat cheese 2,5 kg El Pinsapo

Pasteurized goat's milk of malagueña breed.

In the mouth, it has a creamy and elastic texture, pleasant and slightly salty.

It combines well with dry white wines or young red wine.
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Ingredients
Data sheet
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Format	2 kg approx.
NUTRITION INFORMATION	Avarage values per 100 g
Energy	1615 kJ / 386 kcal
Fat	52,75 g
of which Saturates	23,97 g
Carbohydrate	9,32 g
of which Sugars	6,66 g
Protein	31,96 g
Salt	1,33 g

The goat cheese Pedro Ximénez is made from pasteurized goat milk with a long and artisanal bath of the exceptional sweet wine "Pedro Ximénez" D.O. Malaga. The colour of the rind is a mixture of chocolate brown and garnet (conferred by the bath of wine) with grass braid marks in side and an engraved flower on the upper and lower surfaces. Its interior paste is hard, pressed, medium-high consistency, wet, with few eyes and colour between white to white-ivory. The wine smell is the most significant. In the mouth, it has a creamy and elastic texture, pleasant and slightly salty. Its flavour is very special, wide and with a slight reminiscence of dry wine. The perfect combination of both products (cheese and wine) produces a sense of sweet-bitter taste.

The highlight of this goat cheese is their prolonged immersion in Pedro Ximénez wine, giving its aroma and unique flavour. It is recommended to consume it at room temperature. It combines well with dry white wines or young red wine.

AGASUR QUESOS S.C.A., C/LIMITACION,14, EL TARAJAL, MALAGA

goat's MILK of malagueña breed, salt, rennet, calcium chloride, LACTIC ferments and Pedro Ximenez wine (contiene SULFITOS).

Contains milk, lysozyme (egg derivative) and sulphites.

Grade

Victoria Mendoza 23/04/2016

Queso original

No conocía este queso aunque soy andaluza. Me ha sorprendido que bien casan el sabor del queso de cabra con el vino Pedro Ximenez. Enhora buena a su creador!!

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