Traditionally used in tapas, this cheese also melts well making it an ideal choice for stuffing sweet peppers and mushrooms, or for simply grilling on toast until bubbling and golden for a quick and tasty supper.
Keep in the fridge for up to 14 days.
Please tell us where to leave this product if you are not in – it needs to be kept chilled to maintain its quality. A cool box in a shady spot works well.
About Finca Fuentillezjos
The Fuentillezjos farm has over 40 years' experience of traditional sheep-rearing and has been producing organically for over 15 years. Their herd of ewes are milked twice a day and produce 1 litre of milk each per day: it takes 6 litres of milk to produce 1 kilo of cheese.
Pasteurised sheeps' milk, calcium chloride*, animal rennet, salt*.
Allergens in bold.
|Energy (kJ)||1579 kJ|
|Energy (kCal)||376 kCal|
|Fat (g)||35.5 g|
|of which Saturates (g)||25.4 g|
|Carbohydrate (g)||4 g|
|of which Sugars(g)||0.1 g|
|Protein (g)||36 g|
|Salt (g)||1.2 g|