Semi-Cured Sheep's Cheese
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Ripened sheep's cheese with less than 50% fat and matured for 90 to 120 days. In this wonderful semi-cured cheese you will find a perfect balance of flavour to taste with wine and other delicacies. Pure sheep's cheese can't be missing from your cheese and cured meats board at snack time.
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- Nutritional information
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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.
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.
Nutritional properties of Sheep Cheese:
Sheep cheese provides more vitamins and minerals than traditional cow's cheese. It is very rich in fat, which provides energy to the body, but this same aspect must be taken care of in slimming diets. It is also a cheese with a fairly low lactose content and also offers a rich source of phosphorus, calcium and sodium.
Ingredients: Pasteurized sheep's milk, salt, rennet, calcium chloride, lactic ferments and lysozyme (egg-derived)
Curing: between 90 and 120 days
Approx. net weight: 220 grams
Conservation: In cold with temperatures between 4 and 8ºC
Temperatura: Conservar entre 4ºC y 8ºC.