Pago Los Vivales Pata de mulo
£2.18per 100g
Maturation: 2-5 months
This cured Pago “Los Vivales” Pata de Mulo Cheese is made with 100% raw ewe’s milk. It is a cheese with a maturation between 2 and 5 months.
AWARDS
2018-19 Bronze Award at World Cheese Awards
Organoleptic Characteristics
Very thin, hard and smooth rind. When cutting, almost blind texture with some mechanical eyes. It does not present any dark edge near the rind. Buttery cheese with reminiscence of hazelnut, due to the characteristics of a very aseptic milk. Slightly lactic flavour with faint aromatic nuances. In the mouth it leaves a persistent aftertaste with that lactic touch already mentioned.
Ingredients
Raw MILK from their own ewe, natural rennet of suckling lamb, LACTIC FERMENTS and salt.
Rind: Mineral oil for food use, aqueous dispersion of polyvinyl acetate.
Rind: Mineral oil for food use, aqueous dispersion of polyvinyl acetate.
Presentation
Whole pieces 1.8Kg approx.
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 / 150 days when vacuum packaged
Leave at room temperature for 10 minutes before consumption.
Product shelf life 365 days from the date of packaging / 150 days when vacuum packaged
Shipping
3 (1.8Kg) units per box.
Producer
| NUTRITION | PER 100g |
|---|---|
| Energy | 1,846kJ / 441kcal |
| Fat Total | 36.8g |
| of which saturates | 24.8g |
| Carbohydrate | 2.6g |
| of which sugar | 2.6g |
| Protein | 22.5g |
| Salt | 1.8g |
* Typical values per 100g
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