La Faya organic
£3.11per 100g
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.
Organoleptic Characteristics
Uniform rind. It offers the natural flavour of pure ewe’s milk.
Ingredients
100% raw MILK from Churra and Castilian ewe produced organically (R.G: ES 15.02893/ZA CE), animal rennet, LACTIC FERMENTS and salt.
Presentation
Whole pieces 500g
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.
Leave at room temperature for 10 minutes before consumption.
Product shelf life 365 days from the date of packaging.
Shipping
12 (500g) units per box.
Producer
NUTRITION | PER 100g |
---|---|
Energy | 1,679kJ / 401kcal |
Fat Total | 35.8g |
of which saturates | 18.7g |
Carbohydrate | 0.1g |
of which sugar | 0g |
Protein | 22g |
Salt | 0.8g |
* Typical values per 100g
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