Aged Bleended Milk Cheese
Pasteurised cow’s (55% min.), goat’s (5% min.) and sheep’s milk (5% min.), salt, rennet, lactic starters, calcium chloride and preservative: lysozyme (egg derivative).
> 240 days whole cheese of 3 kg and derivatives.
> 100 days whole cheese of 1 kg and derivatives.
The Aged Mixed Milk Cheese has an intense milky aroma. Strong, slightly picón taste. Firm and soluble paste. Semi-hard. Waxy yellow colour. Uneven-sized eyes with homogeneous distribution.
Faces etched with wheat-ear shapes and lateral grooves in zigzag. Tobacco colour.
Keep refrigerated between 4 and 8ºC. Protect the cut surface of the cheese with aluminium foil or shrink-wrap.
Remove the cheese from the fridge with enough time for it to reach around 20ºC. At that temperature, its aroma and flavour come through in all their intensity.
3 kg whole cheese · Half 3 kg whole cheese · Cut (fixed weight 250g) · Cut (variable weight) · Tray of cheese slices (wedge) · 1 kg mini whole cheese · Half 1 kg mini whole cheese · Quarter 3 kg whole cheese.