"Castillo de Huete" sheep cheese matured in lard and rosemary
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Product made with pasteurized manchega sheep's milk, salt, rennet, lactic ferments, calcium chloride, lysozyme (egg).
- Minimum 180 days
Lard and rosemary.
Milk and lysozyme (derived from egg).
Texture: Firm and compact, buttery on the palate.
Color: Beige Ivoire.
Taste: Intense, persistent, firm and pleasant with hints of rosemary.
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.
- 3 kg cylindrical.
- 1 kg cylindrical.
- 2 pcs/box. Box Dimensions: 430x225x123
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, ...). Inedible crust.
1923kJ | 464kcal
of which saturates 25,4g.
of which sugars 1,3g.
Calcium 752 mg/ 100 grams
94% of the Reference Daily Intake.