Milk type: raw cows' milk
This washed rind cheese has a semi-soft texture and a meaty, occasionally pungent aroma. A balance of curd, mushroom and egg flavours with good savoury depth. It melts beautifully when cooked.
Net weight: half cheese approx. 1.5kg , quarter 750g and wedge 250g .
Salvador Maura Rayó produces raw cows’ milk cheeses in small batches in the mountains of the Alt Urgell, Catalonia. Influenced by early training in Italian cheese making techniques, the cheese maker is bringing ground breaking recipes to this area of Spain.
Origin: Lérida, Catalonia
|Nutrition -||Per 100g|
|Energy||1400 kJ / 338 kcal|
|of which saturates||19g|
|of which sugars||0.6g|
|* Typical values per 100g|
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