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Young Sheep’s Milk Cheese
INGREDIENTS
Pasteurised sheep’s milk, salt, rennet, calcium chloride, lactic starters and preservative: lysozyme (egg derivative).
AGEING
> 7 days.
CHARACTERISTICS
Uneven-sized eyes with homogeneous distribution and a shiny yellowish-white surface throughout. Elastic texture, melting and soluble. Soft, milky taste.
RIND
The colour of this young cheese is white, 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 this young 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) · 150g tray of cheese slices (rectangular) · 80g tray of cheese slices (rectangular) €1 · 1 kg mini whole cheese · Half 1 kg mini whole cheese · Quarter 3 kg whole cheese · 3 kg block.