

Spanish Cheese | Spain
La Leyenda Semi-cured Iberico Cheese
*Price may vary depending on weight
Cow, sheep, and goat's milk
Goat, cow, and sheep's milk. 3 months aging. Semi-hard.
This Queso de Cabra is soaked in red wine for 72 hours, after which it is typically aged for 3 to 5 months. The finished cheese has a nice acidic tang, and a rich, creamy finish.
Keep refrigerated at 2-8°C.
Energy, 1664kj/398kcal
Fat (g), 34g
-of which: Saturates (g), 22g
Carbohydrate (g), 1g
-of which: Sugar (g), 0.5g
Protein (g), 22g
Salt (g), 1.6g
Ingredients: Pasteurized cow's (50% min), sheep's (15% min) and goat's (15% min) milk, salt, firming agent: calcium chloride, preservative: lysozyme (from egg), rennet, lactic ferments.
Rind contains colouring E-150a and E-160b (ii) and preservative E-235.
45% Fat i.d.m. Rind not edible.

About Spanish Cheese S.L.
Spanish Cheese S.L. is a dairy industry established in Albacete, on lands geographically belonging to the Protected Designation of Origin of Manchego cheese. Sheeps of the Manchega breed have grazed in our surroundings for centuries. Their milk is the only one that can be used to obtain one of the most precious foods in our region and in all of Spain: Manchego PDO cheese.
They initially owe their success to the renowned quality of their Manchego PDO cheese, awarded by the International Taste Institute of Brussels with its highest prize, Superior Taste Award, the three stars.