Rind: hard, brownish color, well marked and defined pleita.
Paste: firm and compact, with small-medium sized eyes, distributed throughout the slice.
Color: ivory white
Texture: buttery and soluble paste, somewhat adherent.
Aroma/flavor/persistence: matured sheep’s milk with a mild aftertaste in which light touches of acid and salty appear.
important aroma of garlic, contributed by the cream incorporated during the elaboration process.
Tasting: its flavor and aromas are reminiscent of mature sheep’s milk with a mild aftertaste in which there are slight hints of acid and salty; important aroma of black garlic provided by the cream that is incorporated in the manufacture.
Ingredients: raw sheep’s milk, rennet, 1% black garlic cream, lactic ferments and salt.
Maturing: 4-5 months.
Varieties for all tastes
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Ctra. Salamanca, Km. 32
49400 Fuentesaúco
(Zamora) SPAIN
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VISIT US
Ctra. Salamanca, Km. 32
49400 Fuentesaúco
(Zamora) SPAIN
WRITE OR CALL US
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Ctra. Salamanca, Km. 32
49400 Fuentesaúco
(Zamora) SPAIN
