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Cured Sheep’s Milk Cheese
INGREDIENTS
Pasteurised sheep’s milk, salt, rennet, calcium chloride, lactic starters and preservative: lysozyme (egg derivative).
AGEING
> 105 days whole cheese of 3 kg and derivatives.
> 60 days whole cheese of 1 kg and derivatives.
CHARACTERISTICS
Uneven-sized eyes with homogeneous distribution and a shiny, ivory surface. Soluble, semi-hard paste. Intense, enduring aroma, and smooth taste with moments of strength.
RIND
Brown-coloured rind, with a well-marked and defined plait.
STORAGE
Keep refrigerated between 2 and 8ºC. Protect the cut surface of the cheese with aluminium foil or shrink-wrap.
BEST SERVED
This cured cheese should be removed 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) · 150g tray of cheese slices (rectangular) · 1 kg mini whole cheese · 3 kg block.