Semi-cured manchego sheep cheese wedge
Ripened cheese with less than 50% fat and a curing between 90 and 120 days.
Ingredients: Pasteurized sheep's milk, salt, rennet, calcium chloride, lactic ferments, and lysozyme (derived from egg).
Net weight: 220g / 7,75 oz.
Conserve between 4 º C and 8 º C.