Castillo de Huete sheep cheese in olive oil
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Product made with pasteurized manchega sheep's milk, salt, rennet, lactic ferments, calcium chloride, lysozyme (egg) and olive oil.
- Minimum 90 days
Olive oil as liquid medium. Once reached their maturity level.
Milk and lysozyme (derived from egg).
Texture: Firm and compact, buttery on the palate.
Color: Yellow to amber.
Taste: Intense, persistent, firm and pleasant.
Appearance: Presence of small eyes unequally distributed..
pH: 5,2 -5,4
Dry matter: 55% minimum
Fat: 50% minimum dry extract.
-Aus / 25g at the beginning of marketing.
- Less than 100 cfu / g at the end of its life.
Plastic jars with olive oil as the liquid medium. Drained net weight 900 grams
Plastic jars with olive oil as a liquid packing.
According to customer requirement.
10 base boxes x 7 height boxes
Isothermal or refrigerated vehicle.
Proper cleaning and sanitizing procedures.
Load placed properly without parasites/insects, or dust.
Indicated on the product label with the day/month/year reading (12 months from the manufacture date).
Once opened, their storage conditions are maintained and its consumption is recommended for opening by the end of useful life marked on the label.
Food ready for direct consumption, aimed at the general public except for people with food allergies to any of its ingredients: milk and lysozyme (derived from egg). It can be used in culinary preparations, both cold (salads, a variety of dishes, ..) and hot (gratins, pizzas, sandwiches, ...).
1869kJ | 451kcal
of which saturates 24,7g.
of which sugars 1,3g.
Calcium 731 mg/ 100 grams
91% of the Reference Daily Intake.