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Pata de Mulo artisan cured sheep´s cheese, wedge
13,30 €
Milk
![Milk type](https://spanishclub.lu/wp-content/themes/rasa_store/img/Sheep.png)
Sheep
Weight
Approx. 350 g
Milk Treatment
Raw
Texture
Firm
Aging
Cured
(Curado)
Flavour
Bold
![Drinks pairing](https://spanishclub.lu/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Castille-Leon](https://spanishclub.lu/wp-content/themes/rasa_store/img/Castille-Leon.png)
Approx. 350 g wedge piece of La Trashumancia Pata de Mulo artisan cured raw sheep´s cheese, from the town of Santiago Millas (Leon), Castile and Leon.
Made from raw sheep's milk. Pata de mulo is the name given to cheeses with an oval / cylinder shape, in this case characteristic of several places in the north of Spain. In this case, from Santiago Millas, Leon. Produced using traditional methods, La Trashumancia guarantees a limited production to preserve the quality of this wonderful cheese.
This artisan cheese is creamy, with an intense and pleasant flavour. With a rough rind. It is made with pure sheep's milk and is matured for 6 months. It has a yellowish flesh, with little hole, tight, mature but not strong and very surprising. These cheeses are moulded by hand, using a cloth or gauze and rolling them on a table to obtain their tubular shape.
It comes vacuum-packed in a Pata de Mulo horizontally cut wedge format of approx. 350 g.
Approx. 350 g wedge piece of La Trashumancia Pata de Mulo artisan cured raw sheep´s cheese, from the town of Santiago Millas (Leon), Castile and Leon.
Made from raw sheep's milk. Pata de mulo is the name given to cheeses with an oval / cylinder shape, in this case characteristic of several places in the north of Spain. In this case, from Santiago Millas, Leon. Produced using traditional methods, La Trashumancia guarantees a limited production to preserve the quality of this wonderful cheese.
This artisan cheese is creamy, with an intense and pleasant flavour. With a rough rind. It is made with pure sheep's milk and is matured for 6 months. It has a yellowish flesh, with little hole, tight, mature but not strong and very surprising. These cheeses are moulded by hand, using a cloth or gauze and rolling them on a table to obtain their tubular shape.
It comes vacuum-packed in a Pata de Mulo horizontally cut wedge format of approx. 350 g.
Raw sheep´s milk, salt, animal rennet and lysozyme (egg derivative).
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 10º and 12º C.
Producer: La Moldera Real, S.L.
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