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Diablo cured sheep´s cheese with mojo palmero picón (red pepper), wedge
€8.85
Format:
Milk
Sheep
Weight
200 gr
Milk Treatment
Pasteurised
Texture
Firm
Aging
Cured
(Curado)
Flavour
Flavored-added
AWARDS:
2019-2020 Bronze
International Cheese & Dairy Awards: 2021 Silver - cheeses with spicy additives.
Drinks Pairing Suggestions:
Vega Sotuelamos Diablo cured sheep cheese with spicy mojo palmero picón (red pepper), wedge 200 g. From Castilla-La Mancha.
The latest creation of the Vega Sotuelamos cheese maker is this sheep´s cheese with authentic Mojo Picón Palmero (red pepper), which is injected into the paste and impregnates the cheese with a spicy but mild flavour resulting in a very striking cheese for its veins, its color and its flavour!
This is a wonderfully bright and colourful sheep's cheese with a creamy interior of hot chilli with spicy flavour.
Vega Sotuelamos Diablo cured sheep cheese with spicy mojo palmero picón (red pepper), wedge 200 g. From Castilla-La Mancha.
The latest creation of the Vega Sotuelamos cheese maker is this sheep´s cheese with authentic Mojo Picón Palmero (red pepper), which is injected into the paste and impregnates the cheese with a spicy but mild flavour resulting in a very striking cheese for its veins, its color and its flavour!
This is a wonderfully bright and colourful sheep's cheese with a creamy interior of hot chilli with spicy flavour.
Pasteurised sheep's milk, 3% mojo picón paste, salt, calcium chloride, rennet, lactic ferment, lysozyme (egg derivative).
Mojo picón paste made of sunflower oil, pepper (28%), alcohol vinegar, water, garlic, paprika, cayenne (1.58%), salt, spices, thickener: gomaxanthan, preservative: potassium sorbate, acidulant: citric acid.
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):
Ideally, keep refrigerated between 2º and 8ºC.
Non edible rind.
Producer: Quesos Vega Sotuélamos S.L.
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