La Faya pasteurised organic
Maturation: 1 month
This artisan semi-cured cheese is made with pasteurised ewe’s milk from native Churra and Castilian breeds and produced organically in Zamora from the producers own flock.
Minimum maturation of 30 days.
R.G: ES 15.02893 / ZA CE
Rough rind. It is a soft paste that melts in the mouth producing an explosion of lactic flavours.
Leave at room temperature for 10 minutes before consumption.
Product shelf life 5 months from the date of packaging
|Energy||1,470J / 354kcal|
|of which saturates||24g|
|of which sugar||<0.1g|
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