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Steued pasta cheese made with raw churra sheep's milk with a ripening #243;n of 6 to 12 months, coagulación enzimática and animal rennet.
Raw sheep's milk, animal rennet, salt and egg lysozyme, fat on dry extract mínimo 45%.
ELABORACIÓN & MADURACIÓN
The coagulation #243;n is made between 30 and 32°C, the curd is cut with a vertical and horizontal lyre until the desired grain is reached, the dough is shaken gently and overheated. After resting for several minutes, the curd is placed in molds and then #233;s are pressed for several hours.
The salting is made by immersión in brine fría and maturation #243;n is performed in cámara conditioned, regularly turned so that the flora is implanted throughout the bark and acquires the desired #237 features.
The cut has a straw yellow color and unre pronounced fence, clean, balanced and intense smell. Notes of leather and lightly toasted nuts. The bark is reminiscent of cellar, húmeda and forest mushrooms.
In the mouth, firm and semi-hard paste, low elasticity and medium adhesion that reveal good solubility in the mouth. On the palate its passage is long, soft at first, but intense together. Very elegant acidity and light sweetness combined with herb notesádry hay ceas. Final aftertaste to nuts.
Toasted dried fruits, nuts, almonds, pistachios and as varied fruits, artisan breads, white wines fermented in barrels, aging and reserve reds.
Al is ideal to keep it in a refrigeratorífico protected by its original packaging or sulphurized paper, if it is not to be consumed immediately, it is advisable to wrap it in a cloth slightly moistened in salt water, así we avoid its drying, pérdida of butteriness and flavor.
The cheese is advisable to consume at a temperature between 20 and 22°C and tempered 1 ó 2 hours before.
Once the tasting is finished#243;n the cheese is re-stored covering the cut with a double film of plástico or food use paper, to protect it.