Lominchar Sheep Cheese with Lard
Pressed pasta cheese made from raw sheep and goat milk. Matured covered with lard.
Strong and deep flavor, but at the same time buttery.
Ivory color with reddish tones caused by its long maturation in butter.
MATURATION: 8/10 months.
RECOMMENDATION: Consume at 18 / 20º.
ALLERGENS: Milk and Egg.
CONSERVATION TEMPERATURE: Between 4º and 8º.
EXPIRY: 2 years from the date of manufacture.
Type of Cheese: LOMINCHAR SHEEP’S CHEESE IN LARD.
Ingredients: Sheep’s milk (98.40%), lactic ferments (0.002%), calcium chloride (0.05%), salt (1.5%), rennet (0.01%) and lysozyme-derived from egg (0.025%). Butter and rosemary.
Maturation: 8/10 months.
Allergens: Milk and egg.
Expiration: 2 years from the date of manufacture.
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