Net weight: 700gr
Made with pasteurized sheep, cow and goat milk.
Ideal to combine with red and rosé wines.
- Estimated delivery date:
Correos Express España - Purchase before and receive it Thursday, 7 December, 2023
Packlink Europa - Purchase before and receive it Wednesday, 13 December, 2023
Seur Frío - Purchase before and receive it Thursday, 7 December, 2023
PRODUCT INFORMATION "PATAMULO CHEESE"
Sanitary registration: 15000977/TE
Ingredients: Bovine and ovine milk, salt and rennet. Origin of milk Spain.
Net weight: 700 g .
Nutritional value: Energy value 1803.4Kjul/307kCal, Fats 37 g, of which saturated 25.3 g, Carbohydrates 0.2g, of which sugars 0.2 g, Proteins 25.83g, salt 0.83g.
Best before: See packaging, (usually 4 months)
Presentation: Vacuum packed.
Storage: Place fresh and dry. Store in the refrigerator once opened.
Use: Used as a base to accompany pasta, on pizzas, appetizers, starters and accompaniments.
ELABORATION OF PATAMULO CHEESE
Patamulo cheese is made by hand by a family of cheese makers with more than 45 years of experience in the sector. This cheese is made in Samper de Calanda (Teruel).
The cheese making process is done through ancestral family processes. It is a semi-cured cheese, with an average cure between 2 to 4 months from pasteurized milk.
PATAMULO CHEESE "THE OLDEST OF ARAGON"
The fanbar cheese factory is the oldest cheese factory in Aragon, with more than 45 years of family tradition making natural cheeses and wines. Its gastronomic references are patamulo cheese and tonelito cheese.
These cheeses have an intense flavor, from the first piece, their fame has led them to raise them as one of the best cheeses in the country. In addition, these cheeses contain little fat and are classified as the oldest cheeses in Aragon.
- if it contains
- It does not have
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- Type of cheese:
- Type of milk:
- Type of conservation:
- Vacuum packed
- 6 to 9 months
- Recommended for:
- Appetizers, lunches or vermouth