Eatlean Smoked Protein Cheese 350g

Eatlean Smoked Protein Cheese 350g

$6.86

Eatleansmoked It is handcrafted in the traditional way by expert cheesemakers on our dairy farm in England. It is an ideal and very tasty cheese ideal for fitness diets, fat loss or muscle mass gain.

SKU: 7234 Category:

Description

The Eatlean Smoked Cheese It stands out for maintaining all the flavor, while providing a reduced amount of calories. They have a high protein content, one of the characteristics that differentiates them from any other conventional cheese. They are low in fat and carbohydrates. The main ingredient in Eatlean is pasteurized cow's milk.

You can continue enjoying all the flavor of your favorite cheese, benefiting from its properties and nutritional values ​​thanks to Eatlean. It is suitable for all types of diets and makes it easier to maintain healthy habits and achieve a greater intake of proteins of high biological value.

Each cheese block weighs 350 grams.

What benefits and properties does Eatlean smoked protein cheese provide?

  • This cheese has been smoked through a totally natural process, on oak wood chips during 15 hours. Thanks to this elaboration process, its characteristic extra smoked flavor and aroma is achieved.
  • Produced with unprocessed cow's milk.
  • It does not contain colorants, preservatives or flavorings. Eatlean stands out for being a natural cheese, high in protein and low in fat.
  • It has 37 grams of protein per 100.
  • They have very low lactose content. It is suitable for people with a certain degree of tolerance.

Awards:

The protein smoked cheese has received two awards:

  • 2019 Silver Trophy Winner 'Best Low Fat Cheese'
  • 2018 Gold Trophy Winner 'Best Low Fat Cheese'

How to use Smoked Eatlean?

You can combine and prepare it with your favorite recipes, whole or grated: sandwiches, toast, chicken, on pasta, in salads or even tortillas. Ideal for cheese lovers.

Conservation

Keep refrigerated at a temperature between 1 and 5 Cº.

Ingredients

Pasteurized cow's milk, rennet, salt and vegetable ferments.

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