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Buenalba al vino – artisan semi-cured sheep´s cheese with wine, wedge
188,10 kr
Format:
Milk
Sheep
Weight
500 gr
Milk Treatment
Raw
Texture
Firm
Aging
Semi-cured
(semicurado)
Flavour
Flavored-added
Drinks Pairing Suggestions:
Approx. 500 gr wedge of Buenalba al vino, artisan semi-cured sheep´s cheese with wine, from the town of Tembleque (Toledo), Castilla-La Mancha.
Buenalba al vino is an artisan cheese made from raw sheep's milk and red wine of the Merlot variety, without sulphites, in its interior and rind. Matured between 3 and 4 months in Finca La Prudenciana in Tembleque, it is a pressed cheese, with marks on the rind of the flower and the pleita.
Its taste is lactic and smooth, with a persistent aftertaste.
Approx. 500 gr wedge of Buenalba al vino, artisan semi-cured sheep´s cheese with wine, from the town of Tembleque (Toledo), Castilla-La Mancha.
Buenalba al vino is an artisan cheese made from raw sheep's milk and red wine of the Merlot variety, without sulphites, in its interior and rind. Matured between 3 and 4 months in Finca La Prudenciana in Tembleque, it is a pressed cheese, with marks on the rind of the flower and the pleita.
Its taste is lactic and smooth, with a persistent aftertaste.
Raw sheep's milk, salt, red wine, animal rennet from Spanish lambs, egg lysozyme E-1105 and lactic ferments.
Non edible rind.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Store at a temperature between 4º and 12º C.
Before consumption, remove from the packaging and from the refrigerator and allow the cheese to reach room temperature (about 20ºC).
Once cut, it is advisable to spread olive oil on the cut and wrap before refrigerating.
Producer: Artequeso Quesos Manchegos S.L.
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