Description
The intensity of hotness of chili peppers is measured in Scoville units, which are guided by the amount of capsaicin, a chemical component found in many types of peppers, which is capable of stimulating thermal receptors in the skin.
The hottest chili bell pepper is the Carolina Reaper, originally called Don Pedrito, which is grown in South Carolina.
A blend of varieties of the world’s hottest chili peppers, including Pepper X, Carolina Reaper, Cayenne and Chipotle, is used to make this spicy cured cheese. The maturation of La Antigua Picantón is between 2 and 6 months, the ideal point for the flavor to be totally balanced, with an intense spiciness but restrained by the pure sheep’s milk during maturation.
All ingredients are natural and without any traces, following our philosophy of maintaining an optimal product.
Of course, if you Google the RAE’s definition of cheese, picantón cheese meets the requirements of a handmade cheese, but with the added bonus of an explosive flavor, for all those lovers of spiciness and great experiences.
