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Artisan Cured Sheep Cheese Crego 3 Kg. approx.
Cured Sheep Cheese
Made in an artisan way with raw sheep's milk from the area of Castilla y León with a curing period between 5 and 7 months
Endorsed by Tierra de Sabor, Artesanos de Castilla y León and Alimentos de Valladolid
Artisan Cured Sheep Cheese Crego 3 Kg. approx.
Cured Sheep Cheese
Made in an artisan way with raw sheep's milk from the area of Castilla y León with a curing period between 5 and 7 months.
Its rind is hard, natural and has a greenish-grayish color due to mold
Its rind is hard, natural and of a grayish-greenish color due to the mold that develops on its surface.
It has a firm paste
Firm, compact and yellowish-white paste with a small, stronger rim around the rind, small and irregular eyes, and a harder and drier texture.
It has an intense and intense flavor
It has an intense, fatty flavor with defined, persistent aromas that linger in the mouth
To get all the flavor and aroma in all its intensity we must temper the cheese out of the refrigerator the necessary time to reach a temperature close to 20 degrees
It is advisable to cut it into thin wedges accompanied by nuts or quince jelly. To give it more power and intensity, it can be accompanied by Extra Virgin Olive Oil. Combine it with a crianza wine, a toasted craft beer, or even a dry cava
Quesos Crego is a family business founded in 1950, dedicated to the production of sheep cheese with raw milk. It is located in Cevico de la Torre, a village in the Cerrato region of Palencia
Endorsed by Tierra de Sabor, Artesanos de Castilla y León and Alimentos de Valladolid
Format: 3 Kg. approx. and vacuum-packed.
Artisan Cured Sheep Cheese Crego 3 Kg. approx.
Cured Sheep Cheese
Made in an artisan way with raw sheep's milk from the area of Castilla y León with a curing period between 5 and 7 months
Endorsed by Tierra de Sabor, Artesanos de Castilla y León and Alimentos de Valladolid
Artisan Cured Sheep Cheese Crego 3 Kg. approx.
Cured Sheep Cheese
Made in an artisan way with raw sheep's milk from the area of Castilla y León with a curing period between 5 and 7 months.
Its rind is hard, natural and has a greenish-grayish color due to mold
Its rind is hard, natural and of a grayish-greenish color due to the mold that develops on its surface.
It has a firm paste
Firm, compact and yellowish-white paste with a small, stronger rim around the rind, small and irregular eyes, and a harder and drier texture.
It has an intense and intense flavor
It has an intense, fatty flavor with defined, persistent aromas that linger in the mouth
To get all the flavor and aroma in all its intensity we must temper the cheese out of the refrigerator the necessary time to reach a temperature close to 20 degrees
It is advisable to cut it into thin wedges accompanied by nuts or quince jelly. To give it more power and intensity, it can be accompanied by Extra Virgin Olive Oil. Combine it with a crianza wine, a toasted craft beer, or even a dry cava
Quesos Crego is a family business founded in 1950, dedicated to the production of sheep cheese with raw milk. It is located in Cevico de la Torre, a village in the Cerrato region of Palencia
Endorsed by Tierra de Sabor, Artesanos de Castilla y León and Alimentos de Valladolid
Format: 3 Kg. approx. and vacuum-packed.
