Cerrato Almadeoveja Cured Creamy Sheep's Cheese – PORTION

Cured Sheep Cheese CARMEN 200 gr – PORTION

0601021400200
€7.04
TAX INCLUDED

CARMEN Cured Sheep Cheese is an exceptional cheese made from raw sheep's milk, which undergoes a curing process of more than 105 days in carefully controlled conditions. Thanks to the expert work of the affineurs, this cheese has a marked character that awakens the senses and transports you to the essence of its nature.

It has long-ripened cheese aromas with creamy textures, an elevated aftertaste with nutty and cellar notes, and an elegant and subtle spicy sensation at the end, which makes its consumption a true sensory experience.

Cerrato Almadeoveja Cured Creamy Sheep's Cheese – PORTION

Cured Sheep

€7.04
TAX INCLUDED
Quantity :

Data sheet

Price per kilo
27.6 €/Kg
Peso bruto
200 gr.
Ingredients
Raw sheep's milk, salt, rennet and lactic ferments.
Nutritional values
Energy: 416 kcal Fats: 34 g of which saturated: 24 g Carbohydrates: 1 g of which sugars: 0 g Proteins: 25 g Salt: 1.8 g.
Allergens & co
Milk and lactic ferments
Ageing
more than 105 days.
Kind of milk
Raw sheep's milk
Presentation
Vacuum packed

DELIVERY

Once you confirmed your order, this will be prepared and sent via courier. Delivery times and shipping costs depend on the destination and weight. During the process you will receive detailed information about the status of your order.

Information about delivery and shipping costs here.

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WRAPPING

We select the ham at its optimum curing process when we receive your order. Then it is packaged for optimal preservation during transport: wrapped in gift paper breathable, a cotton cover, a decorative mesh, and a inside a reinforced hard cardboard box so that it arrives in perfect condition.

Look at all the details of the product presentation.

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PRESERVATION

Information on the preservation and consumption of our products. Instructions on how to preserve and consume whole cheese and cheese wedges.

For more information on preserving and consuming cheese, click here.




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