Cured Sheep Cheese
Selected ewe’s milk, cotton cloth during pressing, the development of surface mould during affinage, three olive oil rubs during maturing in the cellar, offering a special aroma, ideal for enjoying with a glass of wine.
Natural rind, rubbed with olive oil
This cheese is made with 100% pasteurized sheep’s milk using sheep’s rennet.
Aged during 6 months in our maturity chambers.
We let grow moulds on the surface of the cheese. During the ripening process the cheese is brushed and rubbed several times with Olive Oil. The enzymes released by the mould during the Affinage, coupled with the Olive Oil, provide our cheeses a great flavor and character.
This cheese has a full, intense, nutty flavour, with a deep fragrance and an attractive ivory colour. The texture is firm and with small and well distributed holes.
Cheese is a living product. If you want to avoid an excessive mould proliferation, we recommend:
- Keep the cheese between 2 and 10°C, without a very high humidity.
- Remove the plastic of the pallet to create a good atmosphere and don´t increase the humidity.
- Place the cases in a way the holes are free (from these holes the cheese breathe)
As our cheese has not been treated with nasty chemicals, mould may appear again as when it was in our maturity chambers. When needed the cheese can be cleaned, only a towel is needed to brush the mould away.
Also available in wedge 180 gr. and sliced wedge 200 gr.
A cheese awarded by...