Made from 100% fresh sheep’s milk from the Pyrenees, our curd is faithful to the most traditional recipe. Goshua’s flagship dessert is served in a terracotta jar, the classic presentation format of our brand. It’s delicate, smooth and firm-textured.
Plain curd
This is the classic traditional dessert of Basque-Navarre cuisine. A gastronomic treasure that we honour by remaining faithful to the authenticity of its ingredients and preparation.
PACKAGING FORMAT
140 g INDIVIDUAL TERRACOTTA POT
140 g TERRACOTTA POT TWIN PACK
125 g GLASS JAR TWIN PACK
NUTRITION
Energy
389 kJ / 93 kcal
Fat
6,1 g
of which saturates
4,2 g
Carbohydrate
5,1 g
of which sugar
3,6 g
Protein
4,5 g
Salt
0,1 g
Calcium
160mg*
*20% of NRV (Nutrient Reference Value)
Ingredients
With fresh sheep’s milk from the Pyrenees, collected in the local area. A milk that delicately preserves the subtlety and exquisite flavour that we appreciate in curd.
The other essential ingredient for preparing curd has always been rennet, which provides that unique, firm and delicate texture.
The recipe
Goshua has managed to preserve the naturalness and know-how of yesteryear. Traditionally, sheep were milked using a kaiku, a recipient made from birch wood, in which red-hot stones were placed in order to boil the milk. Today we present the purest and most delicate version of that tradition.
Skimmed plain curd
Innovative and unique in the market. Our 0% fat skimmed sheep’s milk curd is ideal for those who like to watch what they eat without compromising on quality.
PACKAGING FORMAT
125 g GLASS JAR TWIN PACK
NUTRITION
Energy
205 kJ / 48 kcal
Fat
0,4 g
of which saturates
0,3 g
Carbohydrate
5,1 g
of which sugar
2,6 g
Protein
6,1 g
Salt
0,08 g
Calcium
140mg*
*17% of NRV (Nutrient Reference Value)
Ingredients
With fresh sheep’s milk from the Pyrenees, collected in the local area. A milk that delicately preserves the subtlety and exquisite flavour that we appreciate in curd.
The other essential ingredient for preparing curd has always been rennet, which provides that unique, firm and delicate texture.
The recipe
Goshua has managed to preserve the naturalness and know-how of yesteryear. Traditionally, sheep were milked using a kaiku, a recipient made from birch wood, in which red-hot stones were placed in order to boil the milk. Today we present the purest and most delicate version of that tradition.