This cheddar is made using thermalized sheep milk and a traditional clothbound method. Aged in a cellar for 10 to 16 months, grains of tyrosine are present in its firm rich yellow paste.
Taliah is offered periodically.
Non pasteurized sheep milk, lactic culture, rennet, salt, calcium.
m.g. | 31 % |
moisture | 31 % |
Per 30g serving size
Amount | % Daily Value |
Calories 210 | |
---|---|
Fat 15 g | 23 % |
Saturated 10 g Trans 0,1 g |
% |
Cholesterol 60 mg | 20 % |
Sodium 410 mg | 17 % |
Carbohydrate 2 g | 1 % |
Fibre 1 g Sugars 0 g |
4 % |
Protein 14 g | |
Vitamin A | 20 % |
Vitamin C | 0 % |
Calcium | 40 % |
Iron | 2 % |