Gason la Rueda cheese

Allergens
Milk
Milk

Cheese made with lactic coagulated raw milk from goats in the Spanish regions of Murcia and Granada. It needs 24 hours to coagulate and 48 to drain as well as 25 days to mature. It is a cheese elaborated with de la Vera paprika. It has a closed and buttery texture.

Nutritional information (0.1 kg)
Fiber 0.0 g
Saturates 25.4 g
Monounsaturated fatty acids 10.6 g
Polyunsaturated fatty acids 2.4 g
Cholesterol 100.0 mg
Calcium 190.0 mg
Iron 1.1 mg
Zinc 2.9 mg
Vitamin A 395.0 ug
Vitamin C 0.0 g
Folic acid 53.0 ug
Salt (Sodium) 790.0 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.