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Buenalba al vino – artisan semi-cured sheep´s cheese with wine, half wheel
€ 36,71
Format:
Milk
![Milk type](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/Sheep.png)
![Milk type](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/Sheep.png)
Sheep
Weight
![1.7 kg](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/scale-white.png)
![1.7 kg](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/scale-white.png)
1.7 kg
Milk Treatment
Raw
Texture
Firm
Aging
Semi-cured
(semicurado)
Flavour
Flavored-added
![extra information](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/extra-information_e-min.png)
![extra information](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/extra-information_e-min.png)
![Drinks pairing](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/drink-pairing-red.png)
![Drinks pairing](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Castilla-Toledo](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/Castilla-Toledo.png)
![Castilla-Toledo](https://cdn.spanishclub.nl/wp-content/themes/rasa_store/img/Castilla-Toledo.png)
Buenalba al vino is an artisan cheese made from raw sheep's milk and red wine of the Merlot variety, without sulphites, in its interior and rind. Matured between 3 and 4 months in Finca La Prudenciana in Tembleque, it is a pressed cheese, with marks on the rind of the flower and the pleita.
Its taste is lactic and smooth, with a persistent aftertaste.
Buenalba al vino is an artisan cheese made from raw sheep's milk and red wine of the Merlot variety, without sulphites, in its interior and rind. Matured between 3 and 4 months in Finca La Prudenciana in Tembleque, it is a pressed cheese, with marks on the rind of the flower and the pleita.
Its taste is lactic and smooth, with a persistent aftertaste.
Raw sheep's milk, salt, red wine, animal rennet from Spanish lambs, egg lysozyme E-1105 and lactic ferments.
Non edible rind.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Store at a temperature between 4º and 12º C. Before consumption, remove from the packaging and from the refrigerator and allow the cheese to reach room temperature (about 20º C). Once cut, it is advisable to spread olive oil on the cut and wrap before refrigerating.
Non edible rind.
Producer: Artequeso Quesos Manchegos S.L.
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