Cured sheep cheese wedge
Matured sheep cheese with less than 50% fat and a curing between 180 and 210 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 at 4 º C and 8 º C.