Young Sheep’s Milk Cheese
Pasteurised sheep’s milk, salt, rennet, calcium chloride, lactic starters and preservative: lysozyme (egg derivative).
> 7 days.
Uneven-sized eyes with homogeneous distribution and a shiny yellowish-white surface throughout. Elastic texture, melting and soluble. Soft, milky taste.
The colour of this young cheese is white, with a well-marked and defined plait.
Keep refrigerated between 2 and 8ºC. Protect the cut surface of the cheese with aluminium foil or shrink-wrap.
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.