Pasteurised sheep's milk, salt, calcium chloride, preservative (egg lysozyme), lactic ferments and rennet. Preservatives in rind E-202 and E-235.

Inedible rind.

Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):

The ideal storage temperature is between 1º and 8º C (never above 15º C ). It is advisable to cover the surface of the cheese with waxed paper once it has been cut.

When you are going to eat it, let the cheese rest at room temperature for about 10 minutes to enjoy its full flavour.

For short-term consumption, leave it out of the fridge, between 16º and 20º C, in a wooden-based cheese cooler that insulates it from humidity and allows the cheese to "breathe".