SEMI-CURED SHEEP'S CHEESE
Pressed cheese made from raw Churra sheep's milk, matured for 6 to 12 months, with enzymatic coagulation and animal rennet.
PRODUCTION AND MATURING
Coagulation takes place between 30 and 32°C, the curd is cut with a vertical and horizontal lyre until the desired grain is obtained, the mass is stirred gently and reheated. After resting for several minutes, the curd is placed in moulds and then pressed for several hours.
The curds are salted by immersion in cold brine and matured in an air-conditioned chamber. They are regularly turned over so that the flora is implanted throughout the rind and acquires the desired characteristics.
Ingredientes
Raw sheep's MILK, animal rennet, salt and preservative E-1105 (from EGG white) Origin of the milk: Spain.
Fat content on dry matter minimum 45%.
Nutritional information
| Energetic value | 1718Kj / 414Kcal |
| Fats: | 33,1 g. |
| Of which saturates:: | 24,37 g. |
| Carbohydrates: | < 2,9 g. |
| Of which, sugars: | < 0,5 g. |
| Proteins: | 26,1 g. |
| Salt: | 2,50 g. |
* Nutritional information per 100 gr. of product.
