La Antigua 32 Black pepper
£2.80per 100g
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.
Ingredients
Raw ewe's MILK, natural rennet, LACTIC FERMENTS, lysozyme (derived from EGG), E-252 preservative, black pepper and salt. Natural rind.
Presentation
Whole pieces 3Kg approx.
Wedges 250g.
Wedges 250g.
Storage Care
Store in a cool, dry place.
Leave at room temperature for 10 minutes before consumption.
Product shelf life 365 days from the date of packaging / 180 days when vacuum packaged
Leave at room temperature for 10 minutes before consumption.
Product shelf life 365 days from the date of packaging / 180 days when vacuum packaged
Shipping
2 (3kg) / 24 (250g) units per box.
Producer
NUTRITION | PER 100g |
---|---|
Energy | 1,804kJ / 435kcal |
Fat Total | 36.5g |
of which saturates | 26.1g |
Carbohydrate | 1g |
of which sugar | <0.5g |
Protein | 25.4g |
Salt | 1.5g |
* Typical values per 100g
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