Spreadable cheese made with cheese and Menorcan gin. Ingredients: raw cow's milk, salt, rennet, lysozyme (derived from eggs), chloride calcium, virgin olive oil, gin and lactic ferments. Allergens: milk, lysozyme Store refrigerated <8ºC. It is recommended to remove it from the refrigerator 10 minutes before consumption.,[gluten-free] a.,[sin-gluten]
(lp1
S'Formatge elaborat de forma artesanal a les explotacions agr\xe0ries de Menorca, '
p2
aS"s'obt\xe9 a partir de llet crua de vaca de la pr\xf2pia finca."
p3
aS''
aS"Ingredients: llet crua de vaca, quall, lisozima (derivat de l'ou), sal, ferments l\xe0ctics."
p4
aS''
aS'Maridatge: els formatges curats mariden perfectament amb vins blancs fermentats '
p5
aS'en barrica i amb vins negres de crian\xe7a.'
p6
a.
Cured Mahón cheese, one of the best Spanish cheeses made with raw cow's milk. Flavor intensity: medium-strong Pairing: young reds, fresh and dried fruit. Maturation time: minimum 5 months. Origin: Spain (Balearic Islands). Approximate weight: 2,250kg
Cheese made in an artisanal way on the farms of Menorca, It is obtained from raw cow's milk and raw sheep's milk from the farm itself. During the final stage of production, the pieces rest in their original possessions. mature wines, for a period between six and new months. Individual approximate weight: 2,250kg
Characteristic and unmistakable. The rind of artisan cheese is brown. With a firm paste and easy cutting, yellowish ivory color, has a variable number of small eyes, distributed irregularly. With more evolved dairy flavor and aromas, with certain reminiscences of butter and toasted nuts (hazelnuts), of medium oral persistence, has developed the typical 'bouquet' of Mahón- Menorca (maturation: 2-5 months). Approximate weight: 2,650kg
Cheese made with pasteurized cow's milk with semi-soft paste, flavor intense and slightly salty, it is characterized by blue-green veins characteristics produced by the type of fungus developed in its preparation and maturation. Ingredients and additives: pasteurized cow's milk, lactic ferments, preservative: egg lysozyme; rennet, blue mold cultures, salt. In bark: olive oil. Edible bark. Allergens: milk, lysozyme
Shelf life: 1 year
Ingredients: Raw goat milk, rennet, cultures, and calcium chloride.
Allergens: Milk, sulfites. Storage conditions: Keep in a cool, dry place between 4-18ºC.
Approximate unit weight: 0.350kg
[Gluten-free]
Characteristic and unmistakable. The rind of artisan cheese is brown. With a firm paste and easy cutting, yellowish ivory color, has a variable number of small eyes, distributed irregularly. With more evolved dairy flavor and aromas, with certain reminiscences of butter and toasted nuts (hazelnuts), of medium oral persistence, has developed the typical 'bouquet' of Mahón- Menorca (maturation: 2-5 months). Approximate unit weight: 0.660kg Store at less than 10ºC.
Cheese made in an artisanal way on the farms of Menorca, It is obtained from raw cow's milk and raw sheep's milk from the farm itself. During the final stage of production, the pieces rest in our own maturation cellars, for a period of between six and nine months. Maturation: 2-5 months Store at less than 10ºC. Approximate unit weight: 0.310kg
It is a semi-cured artisanal cheese and its name is due to its peculiarity
shape It does not carry wax or paraffin, but dries on contact with air
forming the shell that can also be eaten.
Ideal to eat as an aperitif or grilled, round and round. Ingredients: fresh cow's milk, rennet, lactic ferments and salt.
Allergens: milk Origin: Spain, [gluten-free]
Characteristic and unmistakable. The rind of artisan cheese is brown. With a firm paste and easy cutting, yellowish ivory color, has a variable number of small eyes, distributed irregularly. With more evolved dairy flavor and aromas, with certain reminiscences of butter and toasted nuts (hazelnuts), of medium oral persistence, has developed the typical 'bouquet' of Mahón- Menorca (maturation: 2-5 months). Approximate unit weight: 0.330kg Store at less than 10ºC.
Cheese made in an artisanal way on the farms of Menorca, It is obtained from raw cow's milk and raw sheep's milk from the farm itself. During the final stage of production, the pieces rest in our own maturation cellars, for a period of between six and nine months. Maturation: 2-5 months Approximate unit weight: 2,500kg