CHEESE MADE FROM RAW SHEEP’S MILK
CHARACTERISTICS:
Rind: hard, dark brown color, well marked and defined pleita.
Paste: firm and compact, with small-medium sized eyes, distributed throughout the cut.
Color: Matte ivory color with variable tones throughout the curing process, ranging from whitish in the less cured cheeses to yellowish ivory in the more cured cheeses.
Texture: short paste without being friable and soluble.
Aroma/flavor/persistence: Genuine aromas and flavors, typical of raw sheep’s milk, well developed and persistent on the palate, becoming more intense as the aging process progresses.
RAW MATERIALS: sheep’s milk, rennet, lactic ferments, E-252, lysozyme (egg derivative) and salt.
CONSERVATION AND CONSUMPTION:
Storage: store in a cool, dry place. Recommended storage temperature 4-8ºC.
Instructions for use: Temper the cheese outside the refrigerator for the time necessary for it to reach a temperature close to 20ºC, at which its flavor and aroma are displayed in all their intensity.
The consumption of the bark is not recommended.
Intended for the general public except pregnant women and those allergic to eggs.
