SEMI-CURED SHEEP MANCHEGO CHEESE 1KG WITH D.O.P.
SEMI-CURED ARTISAN SHEEP'S MANCHEGO CHEESE 1KG WITH D.O.P.
Ingredients. Raw milk from Manchego sheep, salt, animal rennet, egg lysozyme (E-1105) and lactic ferments
Pasta type. Pressed, firm and with unevenly distributed eyes
Cortex. Marked with pleita on the cylindrical part and with a flower on the flat faces. anti-mold protective film
transparent based on fatty acids. Non eatable. Without pimaricin
Colour. White - ivory
Odor. Soft, lactic and slightly acid. Aromas that identify raw milk.
Flavor. Slightly acid, soft and tasty; intensifies with healing. Aftertaste, lactic, persistent and very
Texture. elastic Easy to cut.
Maturation. 3 - 4 months.
Conservation. 3 – 6ºC
Lot. Manufacturing Journal Part No.
Preferential consumption. 12 months from the date of issue.
allergens Sheep milk and egg
Values in 100 gr.
Values Regulatory Council
Water: 35 – 31 gr.
Dry extract 65 – 69 gr. Minimum 55%
Energy 446 Kcal.
Protein 25 gr.
Total fat 38 gr.
Saturated fatty acids 33.8 gr.
Monounsaturated fatty acids: 9.8 gr.
Polyunsaturated fatty acids: 1.1 gr.
Trans fatty acids 0.65 gr.
Carbohydrates: 0.8 gr.
Salt 1.4 gr. Maximum 2.3 grams.