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Cured Sheep's Cheese

Cured Sheep's Cheese

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  • €3.89
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An authentic cured sheep's cheese with more than six months of curing, that's what you'll find in this wedge full of flavour and tradition. Ripened sheep's cheese from Enrique Tomás contains less than 50% fat and an intense, defined taste accompanied by a unique aroma. Ideal for cutting and tasting at a temperature of around 20ºC, the perfect complement to your cheese board with a good wine.

No preservatives, gluten or lactose.
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  • Delivery in 24-48 hours on the peninsula
  • Returns in 7 days from receipt of the product
  • Description
  • Nutritional information
  • Conservation
  • Cut by machine or knife
Cheese

Cured cheese

Fresh cheese does not take any time to mature, it is a soft cheese, with a high percentage of water. Due to these characteristics is more easily contaminated and deteriorated. Cured cheese is just the opposite.

For a cheese to be considered 'cured cheese', it must have matured for at least 4 to 7 months. This type of cheese contains very little water and is therefore very fatty and has a strong taste, highly enhanced by this maturation. Apart from this type of cheese, there are also so-called 'old cheeses' which are made with a curing period of more than seven months.

Apart from this, one of the most popular types of cheese in Spanish cuisine is semi-cured cheese, a midway point between the soft texture of fresh cheese and the intense flavours of cured cheese. For a cheese to be 'semi-cured', it must have matured for at least 35 days, which means that the taste of the milk can be fully enjoyed, especially when it is made from sheep's milk.

Sheep Cheese

Unlike cow's milk, sheep's milk is much richer in fat and protein. This milk has a lower water content, which makes the famous sheep's cheese taste more intense, creamy and aromatic. These cheeses are characterized by their slightly acidic, salty and buttery taste and the many benefits they offer to our health such as their high content of minerals, vitamins and easy digestion.

Ingredients: Pasteurized sheep's milk, salt, rennet, calcium chloride, lactic ferments and lysozyme (egg-derived)
Curing: between 180 and 210 days
Approxnet weight: 220 grams
Conservation: In cold with temperatures between 4 and 8ºC

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