“Castillo de Huete” sheep cheese in olive oil

Product made with pasteurized manchega sheep’s milk, salt, rennet, lactic ferments, calcium chloride, lysozyme (egg) and olive oil.

Milk Treatment:
Pasteurization

Maturation period
– Minimum 90 days 

Surface treatments
Olive oil as liquid medium. Once reached their maturity level.

Allergens
Milk and lysozyme (derived from egg).

Organoleptic
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..

Physio-Chemical
pH: 5,2 -5,4
Dry matter: 55% minimum
Fat: 50% minimum dry extract.

Microbiological
Listeria monocytogenes:
-Aus / 25g at the beginning of marketing.
– Less than 100 cfu / g at the end of its life.

Market Presentation
Plastic jars with olive oil as the liquid medium. Drained net weight 900 grams

Packing
Plastic jars with olive oil as a liquid packing.

Boxing
According to customer requirement.

Palletizing
10 base boxes x 7 height boxes

Keep refrigerated.

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, …).