La Antigua 32 Black pepper

£2.80per 100g

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Select a portion:

  • 250g
  • 3kg

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.


Raw ewe's MILK, natural rennet, LACTIC FERMENTS, lysozyme (derived from EGG), E-252 preservative, black pepper and salt. Natural rind.


Whole pieces 3Kg approx.
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


2 (3kg) / 24 (250g) units per box.


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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