Contact

Address:

Enem Intercasa S.L.
Poligono Európolis
Calle Zagreb 6
28232 Las Rozas de Madrid
Spain

 

You can call us at:
+34 91 710.42.00
or contact us through our form.

 

News

Discover our innovations of season and the most interesting news on supply, mode and new technologies. To see all the news

 

Business hours

09:00 - 18:00 Madrid time

 

Sheep's Cheese

SOFT SHEEP'S CHEESE

INGREDIENTS:
Pasteurized sheep’s cheese, salt, rennet and milk enzymes.
SPECIFICATIONS:
Dry extract: 40% minimum.
Fat content/dry extract: 45% minimum.
Sodium chloride: 0,8% / 1%.
MICROBIOLOGICAL SPECIFICATIONS:
Escherichia Coli: 1/103 UFC/g. Max.
Staphilococus Aureos: 1/103 UFC/g. Max.
Salmonella Shigella: Absent in 25 grammes.
Listeria Monocytogenes: Absent in 25 grammes.
ORGANOLEPTIC CHARACTERISTICS:
Goat’s cheese; white colour; smooth, pleasant taste; soft, melt in the mouth texture.
PRESENTATION:
300g. cheese.
Natural rind with mould, individually wrapped in waxed paper.
PACKAGING:
Cardboard box containing 6 units.

 

 

CURED SHEEP'S CHEESE

INGREDIENTS:
Pasteurized sheep’s cheese, salt, rennet and milk enzymes.
SPECIFICATIONS:
Dry extract: 50% minimum.
Fat content/dry extract: 45% minimum.
Sodium chloride: 1,3% / 1,5%.
Fat content: 30%.
MICROBIOLOGICAL SPECIFICATIONS:
Escherichia Coli: 1/103 UFC/g. Max.
Staphilococus Aureos: 1/103 UFC/g. Max.
Salmonella Shigella: Absent in 25 grammes.
Listeria Monocytogenes: Absent in 25 grammes.
ORGANOLEPTIC CHARACTERISTICS:
Traditional tasting goat’s cheese; white colour with small eyelets distributed throughout the cheese.
PRESENTATION:
Natural rind with mould, individually wrapped in waxed paper.
PACKAGING:
Cardboard box containing 6 units.

 

CURED SHEEP'S CHEESE

INGREDIENTS:
Pasteurized sheep’s cheese, salt, rennet and milk enzymes.
SPECIFICATIONS:
Dry extract: 40% minimum.
Fat content/dry extract: 45% minimum.
Sodium chloride: 0,8% / 1%.
MICROBIOLOGICAL SPECIFICATIONS:
Escherichia Coli: <10 UFC/g. Max.
Staphilococus Aureos: <3 UFC/g. Max.
Salmonella Shigella: Absent in 25 grammes.
Listeria Monocytogenes: Absent in 25 grammes.
ORGANOLEPTIC CHARACTERISTICS:
Traditional tasting goat’s cheese; white colour with small eyelets distributed throughout the cheese.
PRESENTATION:
Natural rind with mould, individually wrapped in waxed paper.

 

CURED SHEEP'S CHEESE IN OLIVE OIL

INGREDIENTS:
Pasteurized sheep’s cheese, salt, rennet and milk enzymes.
SPECIFICATIONS:
Dry extract: 40% minimum.
Fat content/dry extract: 45% minimum.
Sodium chloride: 0,8% / 1%.
MICROBIOLOGICAL SPECIFICATIONS:
Escherichia Coli: <10 UFC/g. Max.
Staphilococus Aureos: <3 UFC/g. Max.
Salmonella Shigella: Absent in 25 grammes.
Listeria Monocytogenes: Absent in 25 grammes.
ORGANOLEPTIC CHARACTERISTICS:
Traditional tasting goat’s cheese; white colour with small eyelets distributed throughout the cheese.
PRESENTATION:
Natural rind with mould, individually wrapped in waxed paper.

 

CURED SHEEP'S CHEESE WITH PAPRIKA

INGREDIENTS:
Pasteurized sheep’s cheese, salt, rennet and milk enzymes.
SPECIFICATIONS:
Dry extract: 40% minimum.
Fat content/dry extract: 45% minimum.
Sodium chloride: 0,8% / 1%.
MICROBIOLOGICAL SPECIFICATIONS:
Escherichia Coli: <10 UFC/g. Max.
Staphilococus Aureos: <3 UFC/g. Max.
Salmonella Shigella: Absent in 25 grammes.
Listeria Monocytogenes: Absent in 25 grammes.
ORGANOLEPTIC CHARACTERISTICS:
Traditional tasting goat’s cheese; white colour with small eyelets distributed throughout the cheese.
PRESENTATION:
Natural rind with mould, individually wrapped in waxed paper.