Piece of Gran Campoestrella Aged Rosemary Sheep Milk Cheese

Piece of Gran Campoestrella Aged Rosemary Sheep Milk Cheese

5.0 (1 reviews)
We are no longer selling this product, nor do we plan on selling it again.
Brand
Campoestrella
Curing
12 months minimum.
Producer
Quesería La Antigua.
Ingredients
Raw sheep's milk, salt, rennet, lactic acid bacteria, calcium chloride, lysozyme, salt antibutyric, pork lard, rosemary.
Food pairing
Red wines.
Storing and enjoying your cheese
Tips for savoring all the aroma and flavor of this cheese:
  1. Keep it in a cool, dry place between 2º and 8º C (you can use the lower part of your refrigerator).
  2. Serve it at room temperature.
  3. After cutting the cheese, store it immediately in the refrigerator in a hermetically sealed plastic container along with a piece of dry bread. The bread will absorb moisture and protect the cheese from mold and excessive drying. Replace the bread when it is covered with mold.
Nutritional information
  • Proteins: >25%
  • Fat: >46,5%
  • Dry matter: >45%
Expiry date
Minimum 1 month after delivery.

The piece of cheese comes vacuum packed.

Average rating:
5
/5
Tony Fidgett
Hemel Hempstead England
an enjoyable cheese

This cheese came as a freebie with a ham I bought. I am pleased with the product. It has a good texture - I like hard cheeses - and the coating adds a good flavour to it. I certainly would buy this cheese again should I ever come across it.

December 19, 2013
We guarantee that you will love this product, or we will pick it up for free and give you a full refund
We guarantee that you will love this product, or we will pick it up for free and give you a full refund
  • 6 months guarantee
  • No questions asked
  • No small print

Customers Who Viewed This Item Also Viewed

Why buy from IberGour?

Specialists in online sales

More than 30,000 clients throughout Europe

Direct selling from Spain, at spanish prices

Standard delivery in 4-6 days, Express in 1-2 days

Payment by credit card, PayPal or bank transfer

Returns Guarantee

More about IberGour »