Old Smoked Cheese "Signature Campoveja"
Smoked cheese is treated with special maturation processes to affect the flavour. It usually has a yellowish brown outer rind as a result of the smoking process.
Raw Materials: Made with RAW SHEEP’S MILK and natural lamb rennet, salt, dairy ferments and lysozyme.
Curation: 10 months maturing in cellar
Quality marks: Castilla y Leon certificate of artisan cheese
Exterior features: Smooth orange-colored rind caused by the natural smoking process.
Interior features: Ivory paste with small irregular eyes
Smell: Smoked meats and bacon
Texture: Delicate thanks to slow and continuous smoking
Pairing: Red wines, vintage wine and reserve wine
Preserving and consuming: Store in cool and dry places between 4 and 10 degrees
Best eaten within one year
Awards: Best Smoked Cheese in the World at the International Cheese Awards, Nantwich 2012.
- Energetic value
- 462 Kcal
- 24,5 %
- Total fat
- 40,5 %
- Saturated fat
- 26,4 %
- Trans fat
- 0 %
- 0 %
- 1130 mg
- 1115 mg
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