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Cured Unpasteurised Sheep’s Milk Cheese
INGREDIENTS
Unpasteurised sheep’s milk, salt, rennet, lactic starters and lysozyme (egg derivative).
AGEING
> 180 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. The aroma of the Cured Unpasteurised Sheep’s Milk Cheese is intense and enduring, with a smooth taste with moments of strength.
RIND
Gold-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
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.