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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.

curado
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.