100% Sheep Or White Cheese
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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.
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.
In this sheep's cheese wedge, you will find, in concentrated form, most of the nutrients present in the milk. Its main components are proteins and fats, although its high calcium content, which can be up to 10 times higher than that of ordinary milk, stands out. Among the other minerals and vitamins present in this sheep's cheese by Enrique Tomás, we highlight phosphorus, zinc, vitamin A and finally vitamin D, which promotes the absorption of calcium.
Ingredients: Raw sheep's milk, rennet, salt and lactic ferments
Net weight: approx. 260 grams
Storage: In cold between 4 and 6ºC
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