Queso de Vaca Lazana Afinado


CRIVEN002

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Cow cheese pasta soft but compact and elastic. Creamy. Silver Medal World Cheese Awards2018-2019

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9,26 €

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Cow cheese Ripened Lazana Tuned What do we find in this product? Artisan cheese of cow made with pasteurized milk. It is paperback although compact and elastic to the touch. Its paste is creamy and untosa the taste, flavor láctido, acid slightly soft, like camembert or brie cheese. Is prepared manually and is a refined cheese in champagne. Main features: Artisan cheese from cow matured Tuned Pasta soft, elastic and creamy in the mouth Mild taste slightly sweet Edible rind and boost the flavor Straw-yellow in Color Silver Medal World Cheese 2018-2019 Has a flavor of yogurt, smooth and slightly sweet, with notes of vegetable and fruit and with an aftertaste to butter very nice. If you enjoy it with your cortex persists more your taste in the mouth and has a more potent flavour. Its taste and smell is more intense, the more cured is the cheese. It is of straw yellow colour, with a crust of pink and white that is moist, washed and brushed. In the mouth, its texture has a certain elasticity, are melt in the palate, A cheese that enhances the flavor of the dishes in which it is added. It is ideal for enjoying in salads, with nuts, in breads, gratins, and hot. In a circular shape 300 gr approx, to enjoy this excellent asturian cheese. Awards Silver medal World Cheese Awards 2018 Silver medal World Cheese Awards 2014 Gold label Hall of the Cheese of Leon 2012 Finalist First Prizes in the Artisan Cheese of Madrid 2012 Cinch Silver Awards Cinch Castilla y León 2010 Pairing Marries perfectly with white wines, fresh and fruity when the wine is young, and with white wines fermented in the barrel when it is more healed. Ingredients Pasteurized milk of cow origin Asturias, natural rennet, calcium chloride, salt and lactic ferments.

 
Data sheet
DevelopmentCraft
Net Weight600grs
SourceAsturias, Spain
SaborSuave
CuraciónSemi-Curado
Tipo de LecheLeche de Vaca
Zona de ProducciónAsturias

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