La Antigua 32 Black pepper
Maturation: 4-6 months
This cured cheese with black pepper is made with raw ewe’s milk and matured between 4 and 6 months. Black peppercorns are added during the production process, delivering an intense flavour throughout the paste. These black peppercorns are visible when cutting the cheese.
Leave at room temperature for 10 minutes before consumption.
Product shelf life 365 days from the date of packaging / 180 days when vacuum packaged
|Energy||1,804kJ / 435kcal|
|of which saturates||26.1g|
|of which sugar||<0.5g|
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