Vintage Cheese "Campoveja"
Raw Materials: Made with RAW SHEEP’S MILK and natural lamb rennet, salt, dairy ferments and lysozyme.
Curation: 9 months maturing in a cellar
Quality marks: Castilla y Leon certificate of artisan cheese. TIERRA DE SABOR (Land of Flavour) Castilian cheese.
Exterior features: Smooth rind (No ESPARTO GRASS BELT marks)
Interior features: Dark ivory paste with small irregular eyes
Smell: Intense smell with hints that remind of livestock and the natural molds used for maturing it on wood
Flavour: Full flavor enhanced with hints of nuts. It has a long lingering aftertaste.
Pairing: Local white wines, craft beers, cider or cava
Preserving and consuming: Store in cool and dry places between 4 and 10 degrees
Best eaten within: one year
Awards: Silver at the International Cheese Awards Birminghan 2010, Gold at the International Cheese Awards Nantwitch 2012, Silver to the best Castilian artisan cheese 2013
- Energetic value
- 462 Kcal
- 24,5 %
- Total fat
- 40,5 %
- Saturated fat
- 26,4 %
- Trans fat
- 0 %
- 0 %
- 1130 mg
- 1115 mg
(There are 12 other products in the same category)