Semi-Cured Vegan Cheese with Plant-Based Chorizo, Sant Andreu, Veggie Karma

Karmage SANT ANDREU is a vegan pumpkin cheese, a plant-based semi-cured, artisanal, fermented and organic cheese. Gluten-free, raw and wholesome. A source of high-quality protein, healthy fats, omega 3, 6 and 9, probiotics derived from fermentation, tryptophan, vitamin B1 and minerals such as copper, magnesium, iron, zinc, phosphorus and selenium.

This semi-cured cheese includes poppy seeds among its ingredients. As they are rich in fiber, eating them helps prevent constipation and regulate intestinal transit. The zinc, selenium and essential fatty acids provided by poppy seeds help support the regulation and strengthening of the body’s defenses. In addition, their calcium and phosphorus help remineralize our bones, while their magnesium and potassium content helps prevent cramps and muscle pain. The iron content, combined with vitamin C, makes poppy seeds a helpful aid in recovering from iron-deficiency anemia.

Technical details

Ingredients:

Lupins* (33%), cashews*, almonds*, rice drink* (spring water, Italian rice*, sunflower seed oil*, sea salt), deodorized coconut oil*, calabizo* (pumpkin*, onion*, extra virgin olive oil*, paprika*, salt, garlic*, oregano*), miso* (rice*, koji, soy*, sea salt, water), nutritional yeast*, lactobacillus acidophilus.

Producer: Veggie-Karma
Origin: Barcelona

Nutritional information:
Calories: 518 Kcal per 100 g
Energy:
Kcal 518
KJ 2148
Total fat: 41,1 g
Saturated 18,2 g
Polyunsaturated 5,15 g
Salt 1,61 g
Carbohydrates: 21,1 g
Sugars 4,77 g
Protein 9 g

Source of probiotics. *from organic farming

Suitable for: lactose-intolerant consumers, vegetarians, vegans, celiacs

Allergens: lupin, nuts, soy

Packaged shelf life: 45 to 60 days.

Packaged shelf life: 90 days*.

Keep refrigerated (between 2 and 10°)

Remove your Semi-Cured cheese from its packaging and keep it in your refrigerator in a food container, dish, plate or in its cardboard box. We recommend storing it uncovered (open box) so that it can “breathe” and continue its curing process. In this way, its flavor will intensify over time and it will become drier and drier.

Also, to allow its aromas to open up, we recommend taking it out of the refrigerator 5 minutes before tasting.

*use your senses to know whether your cheese is still good. As it is a living fermented product, it will last a long time if you follow our storage advice.