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RUFFINO CURED SHEEP CHEESE
Description

The San Ruffino Cured Sheep Cheese is an aged cheese made with raw sheep's milk by Quesos El Pastor.

This San Ruffino Cured Sheep's Cheese has a strong smell, characteristic of sheep's cheese, with a very developed and persistent flavour with certain spicy hints. Its texture is compact and firm.

Dairy product.

Consumption

To enjoy the full flavour of San Ruffino Cured Sheep Cheese, we recommend consuming it at approximately 17°C.

If it is packaged, we recommend removing it from its packaging and leaving it at room temperature for 30 minutes before serving. If it has been kept refrigerated, this time can be increased to 2 hours.

Curing time

Total maturation from 12 to 18 months.

Storage

Store the cheese in a cool place at 6-12°C or in the refrigerator at 8-12°C in its packaging.

When ready to eat, leave to cool for 10 minutes.

Product certified by CALICER (QC/0542/12) Castilian Cheese.

Ingredients

Raw sheep's MILK, salt, rennet and lactic ferments, preservatives E-235 and E-202, colouring E-172. Inedible rind with preservatives E-235 and E-203. Contains traces of eggs and allergens derived from milk.

Allergens: Eggs, Milk, Lactose.

Nutritional values Average value per 100 g.
Energy Value (Kj.) 1757 Kj.
Energy Value (Kcal.) 424 Kcal.
Fats 38 g.
Of which saturated fatty acids 24 g.
Carbohydrates 1 g.
Of which sugars 0.5 g.
Proteins 24 g.
Salt 1.8 g.
Storage and shelf life

Storage whole piece: Unopened for 4 months. Once opened, we recommend that you open it as soon as possible so that it does not lose its properties and flavour.

Shipping method

All pieces are vacuum packed.

Weight

Pieces of approximately 0.750 kg.

Recommendations

Keep in a cool, dry place away from direct sunlight.

RUFFINO CURED SHEEP CHEESE

15,00 €before15,00 €20,00 € / Kg VAT included
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Nutritional information per 100 g.Value
Energy value (Kj.)1757 Kj.
Energy value (Kcal.)424 Kcal.
Fat38 g.
of which saturated fatty acids24 g.
Carbohydrates1 g.
of which sugars0.5 g.
Protein24 g.
Salt1.8 g.
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