Pasteurised 100% goat's milk, animal rennet, sea salt, lactic acid starter, (E-509) and red paprika.

Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

Cheeses should must always be kept in a cool place, ideally stored in your fridge in the most humid section such as the box for fruits and vegetables drawer. If left in another section of the fridge, better inside a recipient with cover that allows it to breathe (otherwise will dry up faster). Never leave the cheeses in a hot place. If the type of cheese is soft (creamy) or blue, better remove the vacuum sealed packing since these cheeses need to breath.

Temperature

Ideally, cheeses should be kept at the same temperature conditions used during maturation:

Fresh, soft, semi-soft and blue cheeses: between 4 -10º C

Hard, semi-hard and curated cheeses: between 8-13º C

Shelf Life

Try to consume your cheeses within days of receiving them so that you can enjoy them at peak flavor, particularly the softer types. If properly stored, most cheeses will last several weeks. As a general rule, aged hard cheeses last longer than softer, fresher types. Please find here some preservation advice:

Soft cheeses: 4 to 6 days

Goat cheeses: 8 to 10 days

Blue cheeses: Up to 3 to weeks

Hard cheeses: over 15 days to several months

Semi-curated and curated cheeses, semi-hard and hard cheeses, can be frozen. But once unfrozen will lose consistency and become more crumbly, mealy and harder to slice. That´s why frozen cheeses are best used for cooked dishes rather than eaten fresh. Before frozen, we recommend to cut the cheese in consumption sizes. Once unfrozen should not be frozen again.

Fresh, soft and blue cheeses are better not to be frozen since will lose its original structure and its texture change (unless are meant for cooking).

Consumption

Soft and blue cheeses: Remove the vacuum sealed packaging after reception. Two hours before tasting (or at least 15 minutes ahead if it’s a warm day), unwrap the cheeses and let them stand at room temperature. After partial consumption, rewrap the remaining cheese in the paper or packaging it came in and store in the fridge.

Hard and curated cheeses: While inside its vacuum sealed package and properly stored, it will maintain its best quality for about 6 to 8 months. Once opened, a hard cheese is generally safe to eat for 6 weeks. Only it is needed to cover the exposed paste cut section of the cheese and not its rind since it breathes through it.

Blue cheeses should be ideally stored separated from the rest since its mold could invade other foods, and not too close to other foods with a strong smell since this could be absorbed by the cheese, damaging it.

Tips

If you have thrown away your paper or packaging or if it has been torn, follow these guidelines:

Bloomy rind, tommes and cheeses with harder and drier rinds, wrap only the cut surface in light weight plastic, leaving the rind exposed so the cheese can breathe.

Blue cheeses should be wrapped securely in foil.

Washed rind cheeses should be wrapped in wax paper or grease proof paper.

Small cheeses, a goat's milk crottin, for example, should also be wrapped in wax paper or grease proof paper.

Soft cheeses store well in waxed paper or sealed containers.