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Conde Duque Ibérico cured truffle cheese, pre-sliced
€ 7,80
Milk
![Milk type](https://spanishclub.at/wp-content/themes/rasa_store/img/Cow-Sheep-Goat.png)
![Milk type](https://spanishclub.at/wp-content/themes/rasa_store/img/Cow-Sheep-Goat.png)
Sheep + Cow + Goat
Weight
![250 gr](https://spanishclub.at/wp-content/themes/rasa_store/img/scale-white.png)
![250 gr](https://spanishclub.at/wp-content/themes/rasa_store/img/scale-white.png)
250 gr
Milk Treatment
Raw
Texture
Firm
Aging
Cured
(Curado)
Flavour
Truffle flavored
![extra information](https://spanishclub.at/wp-content/themes/rasa_store/img/extra-information_e-min.png)
![extra information](https://spanishclub.at/wp-content/themes/rasa_store/img/extra-information_e-min.png)
![Drinks pairing](https://spanishclub.at/wp-content/themes/rasa_store/img/drink-pairing-red.png)
![Drinks pairing](https://spanishclub.at/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Castille-Leon](https://spanishclub.at/wp-content/themes/rasa_store/img/Castille-Leon.png)
![Castille-Leon](https://spanishclub.at/wp-content/themes/rasa_store/img/Castille-Leon.png)
This Ibérico cured truffle cheese of mixed raw milk (cow, sheep and goat) of high quality is a real delicatessen with the truffle that adds flavour and unique aroma. Four months ripening. Truffle oil.
This Ibérico cured truffle cheese of mixed raw milk (cow, sheep and goat) of high quality is a real delicatessen with the truffle that adds flavour and unique aroma. Four months ripening. Truffle oil.
Raw cow milk (min. 25%), sheep milk (min. 25%) and goat milk (min. 25%), salt, lactic ferments, rennet, extra virgin olive oil with Tuber melanosporum truffle aroma, stabilizer: calcium chloride and preservative: lysozyme (egg derivative). Non-edible rind (preservatives: E-202, E-235).
Origin of the milk: Spain
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Store in a fridge at 4-8ºC. Ideally stored in aluminium foil or film (only the cut surface as the rest must have “air for breathing”). To fully enjoy the flavour, texture and smell, it’s best to take the cheese out of the fridge a bit before serving so that it reaches a temperature of around 18ºC.
Producer: Lácteas San Vicente, S.L.
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