Project Description

MANCHEGO CHEESE “DOP.” SEMI-CURED

free_glut

NUTRITIONAL VALUE
ENERGETIC VALUE 429 Kcal – 1795 kJ
FATS
OF WHITCH SATURED
36 g
27 g
CARBON HYDRATES
OF WHITCH SUGARS
< 2,7 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: 7511005.
Piece of approx 3 kg.
STORAGE TEMPERATURE
Cooled
PREFERRED CONSUMPTION

Consume preferably before 365 DAYS.
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

Pasteurized sheep’s milk (100%), stabilizer: Calcium chloride, rennet, lactic ferments, conservatives: Egg Lysozyme and salt.
Non-Edible Bark: Plovinyl Acetate with Dyes: E-150ad, E-160b Annato, E-171 Titanium dioxide.
Minimal cure 60 days.
Allergens: milk and milk products including lactose.

alergenos-lacteos