White goat cheese - Whole round approx 900grs.

8000526

New product

Queso Sierra Romero Expand

This is a very tasty, handmade, white goat cheese produced from pasteurized milk by a small artisan cheese maker in Sierra de Huelva. The goats graze on «La Dehesa», and the acorns and aromatic plants, such as rockrose, mushrooms and berries, mark this cheese. It matures for 6 months in olive oil, is semi-hard, and it has a grand personality and a medium sharp taste.

Delivery time:
Norway, 5-15 days as goods may be delayed in customs even though tax-free.
Spain, 3-5 days, if urgent delivery is not selected.
EU elsewhere, 4-10 days.

More details

18,00 €

tax excl.

Nutritional values per 100 grams.
Energy 467 kcal
Protein 27,6 g
Fat 39,6 g
Calsium 190 mg
Natrium 790 mg
Magnesium 26 mg
Cholesterol 100 mg

 

Traces of iodine, potassium, selenium, zinc, Vitaminer B1 og B2.

 

CHEESES

Our cheeses are made from pasteurized goat ́s- and sheep ́s milk from herds grazing free in Spain’s wild nature.

SVARTFOT has chosen a handmade WHITE GOAT CHEESE from a small cheesemaker, and again «La Dehesa» is the secret behind its unique flavor. Here the goats graze, in addition to grass and shrubs, rockrose, acorns, thyme, rosemary, blackberrys and mushrooms. The aroma from these plants and fruits, together with centuries of tradition and experience, give us a cheese with a grand personality and a medium sharp taste. On the crust, you can see the pattern left by the small baskets used to press out the whey and to give form to the cheese before it is matured for 6 months and becomes semi-hard. This is a small gem from Sierra de Huelva and combines well with the best Iberian Ham.

The well known MANCHEGO CHEESES are produced from the milk of a race of sheep with the same name, Oveja Manchega, and come from the Castilla- La Mancha region. The most renown «Manchego Curado» is ripened from 6 to 24 months. The long curing period promotes a hard consistency and a sharp taste to the cheese. How hard and spicy you want it is a matter of taste, but a cheese that has been cured for too long can tend to become too firm and sharp. Our Manchego has ripened for 16 months and comes from a cheesemaker who combines traditional values with modern production techniques based around his own livestock. This produces a full, rich, and perfectly firm cheese that will satisfy the most demanding palates.

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