Master Maturer's Selection Cabrales Cheese Wedge (100g) 
IBERIAN HAMS
PDO - Protected Denomination of Origin
Boffard Cured Cheese (Various)
Boffard Queso Curado
This 100% cow’s milk cheese has distinct profile that is a testament to its careful aging process. Each wheel is meticulously cured for a minimum of 4 months, allowing the flavours to develop and deepen, resulting in a truly unforgettable cheese.
Goes well on good quality charcuterie boards with grapes and walnuts as excellent compliments.
€10.95 – €69.70
Since 1880, Boffard cheeses have been the result of the union of territory, time and people. A link between culture and the environment, between history and a way of doing things. By using local raw materials and ingredients the quality of these traditional products has never been compromised nor the has the knowledge and dedication of the people who work there. All the while maintaining the guidelines that the Castilian shepherds used to follow more than 100 years ago.
Boffard is the oldest brand in cheeses that still exists in Spain today.
Ingredients
Pasteurized cow's milk, rennet, salt, lactic ferments, preservative: E-252, stabilizer: calcium chloride.
Nutrition
| Nutritional Information - per 100 grams | |
|---|---|
| Energy | 1729Kj | 417 Kcal |
| Fats | 35g |
| of which are saturated | 25g |
| Carbohydrates | 0.5g |
| of which are sugars | 0.5g |
| Proteins | 25g |
| Salt | 2.1g |
Storage
Keep refrigerated.
Typical shelf-life of 4 months in original packaging.
Always check package instructions when it arrives for specific information.
Fecha de consumo preferente means best before date, and fecha de caducidad means expiry date. Date formats on Spanish products are the same as in Ireland, i.e. dd/mm/yyyy.
Producer
Parent Company:
Mantequerias Arias S.A.
Pza. Carlos Trías Bertrán 4
Planta 2
28020 Madrid
Spain
Since 1882, when King Alfonso XII granted Boffard the title of official supplier to the Royal Household, Boffard has been closely linked to the highest quality standards.
Boffard, the oldest cheese brand in Spain, continues to be manufactured in Valladolid (Corcos del Valle) following traditional methods of production with pressing in cotton cloths. During its maturation time in the cellar and depending on the variety, it is turned, brushed and bathed in oil up to three times according to the traditional recipe of the Castilian shepherds.
A real pleasure for the palate is to savour your Boffard at temperature.
| Weight | N/A |
|---|
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