Project Description

CURED SHEEP CHEESE

free_glut

NUTRITIONAL VALUE
ENERGETIC VALUE 438 Kcal – 1831 kJ
FATS
OF WHITCH SATURED
36 g
29 g
CARBON HYDRATES
OF WHITCH SUGARS
< 3,2 g
< 0,5 g
PROTEINS 25 g
SALT < 2 g
Due to their craftsmanship and to the greater or lesser infiltration of fat presented by the pieces, values can be detected with some deviation from those described.
PRESENTATION
Vacuum packed product.
Ref: 7511002.
Pieces of 3 kg approx.
STORAGE TEMPERATURE
Cooled
PREFERRED CONSUMPTION

Consume preferably before 365 DAYS.
Remarks: Product vacuum packed.
Mode of use: Direct consumption. Open 10 min before serving to consume and rest of product to keep refrigerated. Once opened consume before one month.

INGREDIENTS

Sheep pasteurized milk (100%), ferments. Conservative: egg lysozyme. Stabilizer: calcium chloride, rennet and salt.
Inedible bark: E-235 and brown coloring.
Minimum healing 105 days.
Allergens: Milk and its derivatives including lactose. Egg and egg products.

alergenos-lacteos