Cheese from Mahón Menorca semi-cured Mercadal. Weight between 2.5 kgs / 3 kgs.
Exceptional typical cheese from the Balearic Islands, it is made from pasteurized cow's milk, rennet extract, lactic ferments, and salt. It is a pressed pasta cheese with cuts and rounded edges.
Cured for a minimum of 2 to 5 months in special dryers where the ambient temperature and humidity are controlled. It is characterized by having an easy cut, since it is somewhat creamy, its ivory-yellowish interior color and the firm paste that covers it, are moldable cheeses, for this the "fogasser" is used, which is the cotton cloth that is used to shape it.
The kilo comes to € 17.44
P.N. 2.5 kgs / 3 kgs. approx.
Prepared by Dalrit De ses Quatre Boques, 1 Menorca - Spain
raw sheep's milk, salt, calcium chloride, egg lysozyme, rennet, lactic cultures
Energy Value: 1598kJ / 385 KCal
- Fats: 31g, of which saturated 20g.
- Carbohydrates: 2.5g, of which 2.5g sugars.
- Proteins: 24g.
- Salt: 1.4g.
- Calcium: 615mg (76% VRN)
- Phosphorus: 451mg (72% VRN)
** Store between 4ºC to 8ºC.
** It is recommended to open it 10 minutes before consumption in order to fully enjoy all its flavor and aromas.
** Inedible rind. Contains Egg.