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Poury of pressed paste made with raw churra sheep's milk with a maturation of 6 to 12 months, enzymatic coagulation and animal rennet.
Raw sheep's milk, animal rennet, salt and egg lysozyme, fat on dry extract minimum 45%.
ELABORATION AND MATURATION
The coagulation is done between 30 and 32oC, 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 pressed for several hours.
The salting is done by immersion in cold brine and maturation is done in conditioned chamber, regularly turned so that the flora is implanted throughout the bark and acquires the desired characteristics.
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, moist soil 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 herbal notes of dried hay. 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.
It is ideal to keep it in a refrigerator 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, thus avoiding its drying, loss of butteriness and flavor.
The cheese is advisable to consume it at a temperature between 20 and 22oC and tempered 1 or 2 hours before.
Once the tasting is finished, the cheese is re-stored by covering the cut with a double plastic film or food paper, to protect it,