La Faya organic
Maturation: 2 months
This artisan semi-cured cheese is made with raw ewe’s milk from native Churra and Castilian breeds and produced organically in Zamora from the producers own flock.
Minimum maturation of 60 days. No heat treatments are applied.
R.G: ES 15.02893 / ZA CE.
Uniform rind. It offers the natural flavour of pure ewe’s milk.
Leave at room temperature for 10 minutes before consumption.
Product shelf life 365 days from the date of packaging.
|Energy||1,679kJ / 401kcal|
|of which saturates||18.7g|
|of which sugar||0g|
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