Results for Maxorata
Canary Cheeses Selection Maxorata Tofio Selectum
Selection of Canarian cheeses Maxorata Tofio and Selectum. 450g table Description: Table of Canarian cheeses from Maxorata, Tofio and Selectum from Fuerteventura and Lanzarote. NET 450g containing: 1 Smoked Sweet goat cheese: pearly-colored bark, it has a pleasant aroma and flavor to smoked. Ivory-coloured paste, compact to the cut and with a creamy texture. 1 semicured cheese paprika: red crust. Smell and taste very pleasant with aroma that evolves to butter. An ivory-coloured paste, with a fine and soft taste, with a texture in buttery mouth and with elasticity. 1. Goat cheese cured paprika: red bark. Smell and taste developed and coquelet. Ivory-coloured Pasta with a creamy texture in the mouth. Originating in the island of Fuerteventura and Lanzarote. It is a product made from pasteurized goat's milk to which it is added (at appropriate temperature) lactic ferments and rennet for coagulation. Net Weight: 450g.
9.75€
Maxorata Sheep Cheese 1400 g
18.95€
Maxorata Cheese Medium Ripened Red 300 g. Super Gold World
Maxorata Cheese Medium ripened Paprika 300 g. SUPER WORLD GOLD 2018-19 · World Cheese Adwards Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. Weight approx.: 300 g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For more inforation access to: www.QuesoCanarias.com
5.65€
Maxorata Cheese Medium Ripened Paprika 1200g Super Gold
Maxorata Cheese Medium ripened Paprika 1200 g 2018-19 SUPER GOLD WORLD· World Cheese Adwards Description: Originally from the island of Fuerteventura. Made from pasteurized goats milk Fuerteventura, starter cultures, rennet and natural sal.Cobertura, smeared with paprika. Tasting Notes: Describes a slightly ivory-colored cheese, semi-cured characteristic odor of goat cheese to room temperature, creamy flavor, lactic and slightly acidulous and sweet tones of goat milk, pasta cutting compact, creamy texture and crust yellowish brown. Shape: Cylindrical Weight approx.: 1200 to 1000 g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Cheeses from Fuerteventura: There are references to the presence of goats in Fuerteventura before the conquest of Brittany and Normandy. Between the seventeenth and eighteenth centuries are numerous records of the Cabildo of the island where the cheese is mentioned. Only be described as cheese or cheese Majorero Fuerteventura which is covered by the PDO Cheese Majorero and certified by its Regulatory Board. Historically, cheese has been a staple of majorro closely linked to its economy. Indeed, there is a popular saying that illustrates the importance of cheese in the island, and which states that "there are more goats than majoreros Fuerteventura. It is a cylindrical cheese that weighs between 1 and 6 kilos and stands out in its appearance to have borders with a drawing of the sera (Litigation - part-time job), traditionally made of woven palm leaves or other materials. The soft cheeses are white and cured of yellowish-brown. The cortex may smeared with paprika, olive oil or gofio, taking a characteristic appearance. The paste is compact when cut, with slightly spicy and acidulous taste. Generally no eyes, although some may appear small. Cheese Majorero: To ensure excellence in Fuerteventura cheese production in 1996 establishing the Council of the Designation of Origin Cheese Majorero, which controls strict compliance with all the required standards as to the origin, the optimal material quality premium and the processes of development and maturation of the cheese. It is the first cheese with denomination of origin of the Canaries and the first Protected Designation of Origin goat cheese from Spain. For more inforation access to: www.QuesoC
18.50€
