DEHESA CAKE
Soft cheese made from raw sheep's milk.
Enzymatic coagulation, produced by the dried flower of the wild thistle Cyanara cardunculus. Cylindrical in shape with smooth sides and sides. The natural rind is thin and brittle, yellow olive-green and ochre in colour.
Packaging: modified atmosphere packaging which increases the shelf life in perfect conditions from 30 to 120 days, improving the texture and appearance of the cheese.
PRODUCTION AND MATURING
Coagulation takes place between 25 and 30°C. The curd is cut vertically and horizontally until the desired grain size is achieved. The curd is then placed in moulds at a warm temperature to allow for spontaneous draining.
Ripening takes place in a conditioned chamber. The curds are regularly turned over so that the flora is implanted throughout the rind and acquires the desired characteristics.
Ingredientes
Raw sheep's milk, vegetable rennet and salt. Origin of the milk: Spain
Nutritional information
| Energetic value | 1311Kj / 316Kcal |
| Fats: | 26 g. |
| Of which saturates:: | 18,18 g. |
| Carbohydrates: | < 2,1 g. |
| Of which, sugars: | < 0,5 g. |
| Proteins: | 18,4 g. |
| Salt: | 2,7 g. |
* Nutritional information per 100 gr. of product.
