Mature raw sheeps cheese made in Navarra, north of Spain.
Mature artisan cheese with straw coloured rind. Its flavour is well developed and structured. Buttery with hints of straw, nuts and mushrooms.
Cured for 5 months.
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The following cutting method is recommended: Cut the cheese in half and then cut a wedge of about an 8th of one of the halves and remove the rind from the 2 sides. Cut thin triangular slices from the wedge and arrange them on a plate with the points towards the centre.
STORAGE AND CONSUMPTION:
It can be accompanied by a good red wine, tempranillo
It can be eaten as an aperitif or as a dessert with fig or date cake (see our products)
Store in the fridge and remove about 30 minutes before serving for better flavour and texture.
See makers instructions for use by date.
|Nutritional facts||100 g|
|Energy||1964 kJ/473 kcal|
Raw Latxa sheep MILK, salt, calcium chloride, animal rennet and Lysozyme (from EGG)