La Antigua 33 Tartufo
£3.41per 100g
Maturation: 4-6 months
This cured cheese with white truffle is made with raw ewe’s milk and matured between 4 and 6 months. The truffle is added directly to the milk, giving the raw milk ewe’s cheese unique characteristics. No oils are used.
This cheese is made with White Truffle or Tartufo Bianco, the best truffles from Italian Piedmont. The maturation process allows for the aromas to enhance as the cheese loses its initial moisture.
AWARDS
2017 Bronze award at World Cheese Awards
2015 Bronze award at World Cheese Awards
Ingredients
Raw ewe's MILK, natural rennet, LACTIC FERMENTS, lysozyme (derived from EGG), E-252 preservative, 1% de truffle (Tuber Aestivum Vitt) 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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