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Pata de Mulo cheese
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New product
Pata de Mulo Cheese
Cured Pata de Mulo cheese made with raw sheep's milk, with a maturation of 3 to 6 months. The Leonese cheese factory La Moldera Real traditionally makes these artisan cheeses with raw sheep's milk from its own livestock that grazes by the Maragateria. In this way they preserve the beneficial lactic flora and various enzymes that play an important role in the maturation of this cheese. This coupled with a traditional production method and a natural curing process, we achieve an aroma and flavor that make our cheeses a unique product of limited production.
You can buy this cheese in thirds of 600 grams approx.
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Data sheet
| Weight | 600 grs |
| Milk | Sheep |
| Mature period | From 3 to 6 months |
| Flavour intensity | Medium |
| Geographical area | Castilla León |
| Country | Spain |
| Curdling agent | Natural |
| Kind of milk | Raw |
| Format | Wedge |
More info
Pata de Mulo
Ingredients: Raw sheep's milk, ferments, rennet, egg lizosim and salt.
NUTRITIONAL INFORMATION - AVERAGE VALUES PER 100g
ENERGY VALUE Kj / kcal 1828/437
FAT g 35.7
of which, ac. saturated fat g 24.7
CARBON HYDRATES g 4.3
of which sugars g 4.3
PROTEINS g 24.7
SALT g 1.4
Prepared by LA MOLDERA REAL S.L.
C / LARGA S / Nº
24732-SANTIAGO MILLAS (LEON) SPAIN
Commercialized by Berzal Hermanos