Cheese Goat Payoya Cured, 900 grams


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Sheep cheese Moncedillo tuned with paprika, handmade with raw milk from sheep.

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18,96 €

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Cheese Moncedillo of Sheep in tune with Paprika What do we find in this cheese? This cheese is produced in an artisanal way with raw sheep's milk and natural rennet of lamb. Pasta medium-hard with the time goes on changing to a texture more hard, with natural bark moldy. Your texture and enjoy it is characterized by a good buttery and a feeling oily nice. Main features: Handmade with raw milk from sheep Paste that goes from semi hard to hard Buttery With paprika. Mild itching, without being aggressive Being his long stride, smooth at first, becoming more complex aromas and flavours little by little. The principle is acid, to appreciate later an itch that does not become aggressive at any time. The smell is not an odor characteristic of sheep's milk with lactic shades and fruity that also evolves odors more intense own of maturation (mellow, subtle, leather), and nuances of nuts. Tasting A great companion for this cheese are fruits, fresh and juicy like apples, grapes and pears, blended to perfection in flavor by supplementing and to enhance the color of the cheese they make that call more attention to your wine tasting. The apricot and peach as well as nuts are also companions are ideal for this cheese. Cheese made with raw milk, what is the meaning of this feature? The elaboration with raw milk does not perform any process, thermal or physical removal of bacterial, microorganisms of the milk remain unchanged, and pass the cheese directly, which requires an exhaustive control in the development. The sheep are found in a natural environment ideal with a great vegetation around it. Raw milk offers flavors more intense and personalized and with a point sour,spicy and salt. Ingredients Raw milk, ferments, rennet and salt

 
Data sheet
DevelopmentCraft
Net Weight900 grams
SourceSegovia, Spain
SaborFuerte
CuraciónCurado
Tipo de LecheLeche de Cabra
Zona de ProducciónAndalucía

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