Zújar Creamy Torta Cheese
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Given what I've seen, give it to me with cheese. And if it's creamy, the better. Because this creamy cheese cake comes to the store from the Comarca de la Serena, in Badajoz, where it is made with raw milk from Merino sheep, natural vegetable rennet from the thistle flower and common salt, and is matured following traditional and with a minimum period of 60 days.
How can it not be an award-winning cheese? Because among other awards it has an award for the Best Cheese in Spain 2019 by the Ministry of Agriculture, Fisheries and Food.
It is a delicate cheese that you should store in the refrigerator and in its original packaging. Take it out 2 to 4 hours beforehand to allow it to temper. You cut and remove the top part, as if it were a lid, and remove the creamy cheese, mixing the central part with the sides. Spread it on the bread and eat.
- Weight: 400g
- Ingredients: Raw milk from Merino sheep, vegetable rennet and salt
- Allergens: dairy
Nutritional information per 100 g:
- Energy value: 1630 kJ / 389 kcal
- Fat: 33 g
- Of which saturated: 19 g
- Carbohydrates: 3 g
- Of which sugars: 0 g
- Proteins: 21 g
- Salt: 0.74g
- Nutritional information per 100 g:
- Energy value: 1579 kJ/377 kcal
- Fat: 2.4g
- Of which saturated: 0.4g
- Carbohydrates: 77g
- Sugars: 1.6g
- Dietary Fiber 2g
- Proteins: 2g
- Salt: 3g.
Peninsular Spain
2-3 Lab Days / Premium Post - €5.90
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Balearics
2-3 Lab Days / Premium Post - €8.90 / 1 kg
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