Semi Cured Cheese
Selectum Cheese Medium Ripened Paprika - Wuorld Sper Gold
Selectum Cheese medium ripened Paprika Super Gold World · Cheese Awards 2016 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. PRIZE most representative: • WORLD CHEESE AWARDS 2016 - SUPER WORLD GOLD Medal Shape: Wedge Net Weight approx.: 225g. R.S.I.: 15.00852/GC INGREDIENTS: Goats and cow milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging. Packed: Vacuum
Tofio Cheese Medium ripened Paprika - 2022 World Silver
Lanzarote Tofio Medium Cured Cheese Paprika 2021-22 SILVER Medal (World Cheese Awards) DESCRIPTION: Product made from pasteurized goat milk from Lanzarote to which is added, a suitable temperature, starter cultures and rennet for coagulation. Weight approx.: 225g INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: More than 90 days. EXP: 12 months from the packaging. VARIETY: Medium Curing crust dipped in paprika. PACKAGING: Vacuum
Maxorata Cheese Medium Ripened Red Super Gold World
Maxorata Cheese Medium ripened Paprika 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.: 225g. INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging.
Maxorata Cheese Medium Ripened Gourmet 225g
Maxorata Cheese Medium ripened Paprika 225g. 2016 & 2015 World GOLD · World Cheese Adwards Description: The limited GOURMET series is the most exquisite selection of the semi-cured paprika cheeses manufactured by Maxorata, each cheese is selected from all its production due to the special characteristics of the milk, maturation times and specific care that apply to this distinguished Gourmet series in which you will find the greatest wealth of properties and flavors of the best cheeses in the world manufactured by Maxorata in Fuerteventura. Originally from the island of Fuerteventura. Made from pasteurized goats milk from majorera, lactic ferments, rennet and salt. Natural coating, greased 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: Wedge + box Net Weight: 225 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: 60 days. EXP: 12 months from the packaging.
Valsequillo Cheese Medium Cured 500 gr. Gold World 2009
Flor de Valsequillo Medium Cured cheese Natural crust ball 500 grms. GOLD PRIZE WORLD CHEESE AWARDS 2009 DESCRIPTION: Products made from pasteurized goats milk. Form: Cylindrical Weight Approx.: 400 to 500 g. INGREDIENTS: Goats milk, curd, yoghurt bacteria and salt. RIPED: More than 60 days. EXP: 12 months from the packaging.
Valsequillo Cheese Medium Cured Smoked 700 gr. - World Bronze 2010
Flor de Valsequillo Medium Cured Smoked cheese crust ball 700 grms. DESCRIPTION: Products made from pasteurized goats milk. Form: Cylindrical or half Weight Approx.: 650 to 750 g. INGREDIENTS: Goats milk, curd, yoghurt bacteria and salt. RIPED: More than 60 days. EXP: 12 months from the packaging. NOTE: Weight is approximate, ranging between 650 and 750 g. The cheeses are shipped packed in vacuum sealed.
Gomera Guarapo Cheese semicured 500g
Artisan cheese Natural crust from La Gomera 500g DESCRIPTION: Products made Artisan in La Gomera from pasteurized goats milk. Form: Cylindrical Weight Approx.: 425 to 525 g. INGREDIENTS: Goats milk, curd, yoghurt bacteria and salt. RIPED: More than 90 days. EXP: 12 months from the packaging.
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.
Selectum Cheese Medium Ripened Paprika 1200 g. - 2016 World Super Gold
Selectum Cheese Medium ripened Paprika 1200 g. Super Gold World · Cheese Awards 2016 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. PRIZES most representative: • WORLD CHEESE AWARDS 2016 - SUPER GOLD World Medal Shape: Cylindrical Weight approx.: 1200 to 1000 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats and cow 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
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
Tofio Cheese Medium Ripened Paprika 1200g - 2022 World Silver
Tofio Medium Ripened cheese Red ball 1200g SILVER World Medal 2021-22 World Cheese Awards DESCRIPTION: Products made from pasteurized Lanzarote goats milk. Form: Cylindrical Weight Approx.: 1200 to 1000 g. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, curd, paprika, yoghurt bacteria and salt. RIPED: More than 60 days. EXP: 12 months from the packaging.
Gomera Hand made Guarapo Cheese Medium 1000 gr.
Artisan cheese Natural crust from La Gomera ball 1000 grms aprox. DESCRIPTION: Products made Artisan in La Gomera from pasteurized goats milk. Form: Cylindrical Weight Approx.: 850 to 1000 g. INGREDIENTS: Goats milk, curd, yoghurt bacteria and salt. RIPED: More than 90 days. EXP: 12 months from the packaging.
Maxorata Cheese Medium Ripened Gourmet 1100 g
Maxorata Cheese Medium ripened Paprika 1100g 2016 & 2015 World GOLD · World Cheese Adwards Description: The limited GOURMET series is the most exquisite selection of the semi-cured paprika cheeses manufactured by Maxorata, each cheese is selected from all its production due to the special characteristics of the milk, maturation times and specific care that apply to this distinguished Gourmet series in which you will find the greatest wealth of properties and flavors of the best cheeses in the world manufactured by Maxorata in Fuerteventura. Originally from the island of Fuerteventura. Made from pasteurized goats milk from majorera, lactic ferments, rennet and salt. Natural coating, greased 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. R.S.I.: 15.00852/GC INGREDIENTS: Goats milk, rennet, milk enzymes and salt. MATURATION: Between 20 and 60 days. EXP: 12 months from the packaging.
