Tonelito Cheese
Tonelito Cheese
Tonelito Cheese
Tonelito Cheese
Tonelito Cheese
Tonelito Cheese

Tonelito Cheese

QDT11
€16.50
Tax included

Net weight: 400gr

Semi-cured cheese made with pasteurized sheep, cow and goat milk.

Ideal for appetizers, lunches or any meal.

  • Estimated delivery date:
  • Correos Express España
    Correos Express España - Purchase before and receive it Wednesday, 28 February, 2024
  • Packlink Europa
    Packlink Europa - Purchase before and receive it Tuesday, 5 March, 2024
This product can be bought with COD
 

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PRODUCT INFORMATION "TONELITO CHEESE"

Sanitary registration: 15000977/TE

Ingredients: Bovine, ovine and caprine milk. Salt and rennet.

Net weight: 700 g .

Nutritional value: Energy value 1803.4kjul/ 307 kCal, 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: Store in the refrigerator once open.

Use: It is used as a base to accompany pasta, on pizzas or as starters or sides.

ELABORATION OF TONNITO CHEESE

Tonelito cheese is a unique cheese, made with pasteurized cow, sheep and goat milk, as well as rennet and salt.

This cheese is a semi-cured cheese, cured for 4 months, it has specific characteristics, being a barrel-shaped cheese.

It is a cheese that has been elaborated through ancestral processes, taking advantage of the characteristics of before.

Tonelito Cheese

TONELITO CHEESE, THE OLDEST IN ARAGON.

The oldest cheese factory in Aragon, has special singularities. Among them its production methods that are based on ancient methods.

The cheeses have a very characteristic flavor, worthy of difficult interpretation, they are also cheeses made with a lot of magic and contain a lot of body.

Lactose:
if it contains
Gluten:
It does not have
Sulfitos
It does not have
Type of cheese:
Semi-cured
Type of milk:
Type of conservation:
Vacuum packed
Curing:
3 to 4 months
Weight:
400gr
Recommended for:
Appetizers, lunches or vermouth
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