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Semi-Cured Bleended Milk Cheese
INGREDIENTS
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).
AGEING
> 35 days whole cheese of 3 kg and derivatives.
> 20 days whole cheese of 1 kg and derivatives.
CHARACTERISTICS
The Mixed Milk Semi-Cured Cheese has a light milky aroma. Smooth taste. Elastic, melting and very soluble paste. Semi-soft. Ivory colour. Uneven-sized eyes with homogeneous distribution and a shiny surface.
RIND
Faces etched with wheat-ear shapes and lateral grooves in zigzag. Black colour.
STORAGE
Keep refrigerated between 4 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) · 200g tray of cheese slices (rectangular) · 100g tray of cheese slices (rectangular) €1 · 100g tray of cheese slices (rectangular) · 1 kg mini whole cheese · Half 1 kg mini whole cheese · Quarter 3 kg whole cheese · 3 kg block.