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Eggplant Cheese

Cheese made with pasteurized cow's milk.

Place of origin Grandas de Salime. Western Zone Asturias.

Ingredients:Lthrowpasteurized cow, calcium chloride stabilizer, rennet, lysozyme preservative (obtained from egg white),lactic ferments and salt. Origin of milk: Spain.

Presentation vacuum packed piece of 450 grs. Approximate weight.

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6,30 €

CATA's notes:Smooth flavor. Fatty material Min. 35% Made with pasteurized cow's milk. Cylindrical. Smooth taste and with a small touch of salt. Pale yellow. Firm consistency.

Asturias has in its territory one of the largest cheese spots in Europe. In its production, cow, sheep or goat milks are involved, alone or mixed together. The resulting types of cheese are very varied, from soft and creamy to strong and spicy, smoked, fresh, hard, soft or veined pasta, etc. The cheese activity, in its origins, became practically essential because of the need, then, to achieve a safe method of preservation for a surplus of milk, which otherwise was difficult to use in a region of such complex orography and population scattered This cheese tradition has been maintained.

Producer:Industrias Lácteas Monteverde, SA Ctra. De Lugo km, 2 • 33730 Grandas de Salime, Asturias - Spain

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Eggplant Cheese

Eggplant Cheese

Cheese made with pasteurized cow's milk.

Place of origin Grandas de Salime. Western Zone Asturias.

Ingredients:Lthrowpasteurized cow, calcium chloride stabilizer, rennet, lysozyme preservative (obtained from egg white),lactic ferments and salt. Origin of milk: Spain.

Presentation vacuum packed piece of 450 grs. Approximate weight.

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Eggplant Cheese <p style="text-align: justify;"><strong>CATA's notes:</strong>Smooth flavor. Fatty material Min. 35% Made with pasteurized cow's milk. Cylindrical. Smooth taste and with a small touch of salt. Pale yellow. Firm consistency.</p> <p style="text-align: justify;"><span><span>Asturias has in its territory one of the largest cheese spots in Europe. In its production, cow, sheep or goat milks are involved, alone or mixed together. The resulting types of cheese are very varied, from soft and creamy to strong and spicy, smoked, fresh, hard, soft or veined pasta, etc. The cheese activity, in its origins, became practically essential because of the need, then, to achieve a safe method of preservation for a surplus of milk, which otherwise was difficult to use in a region of such complex orography and population scattered This cheese tradition has been maintained. </span></span></p> <p style="text-align: justify;"><span><span><strong>Producer:</strong>Industrias Lácteas Monteverde, SA </span><span>Ctra. De Lugo km, 2 • 33730 </span><span>Grandas de Salime, Asturias - Spain </span></span></p>
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