QUESONCALA artisan of SHEEP WITHOUT LACTOSE in format of 600gr
Semi-cured Goat Cheese with Paprika from La Vera
Semi-cured goat cheese with paprika from Vera de Extremadura with a curing period of about 30 to 45 days. It is a creamy and fresh cheese covered with one of the most distinguished and appreciated spices in gastronomy, the Pimentón de la Vera.
Semi-cured goat cheese with paprika from Vera de Extremadura with a curing period of about 30 to 45 days. It is a creamy and fresh cheese covered with one of the most distinguished and appreciated spices in gastronomy, the Pimentón de la Vera. It has a mild, slightly smoky flavor that is very pleasant on the palate. It is a compact cheese without eyes inside, with a whiter color that contrasts with its edible rind, coated with paprika from La Vera. Made with freshly milked and pasteurized goat's milk, thus preserving all the spontaneity of wild flora and the open air.
- Ingredients: Pausterized goat's milk, rennet, dairy ferments, calcium chloride, salt and paprika from La Vera.
- Allergens: Gluten Free.
- Bark: The bark is edible.
- Packaging: Vacuum packed so that all its properties remain intact.
- Conservation: At a temperature between 10 and 12 º C.
- Consumption: It is recommended to consume at a temperature between 16 and 18º.
- PVP / Kilo: € 14.
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Semi-cured goat cheese with spicy Vera paprika from Extremadura with 45 days of curing, compact without eyes inside, hard paste and with an ivory white cut color