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Flor de Esgueva viejo is a cheese made only with raw sheep's milk and matured in natural rind for a minimum of 8 months. During the different stages of its maturation, our master cheesemakers brush the cheeses, give them a light bath in oil, and turn them by hand one by one, until each piece reaches its optimal moment of curing. Thanks to this meticulous care and the special climatic and grazing conditions of Peñafiel, Flor de Esgueva has a unique flavor and texture. That is why for many it is the perfect cured cheese. Industrias Lácteas de Peñafiel, S.L. Valladolid.
Sheep's milk, lactic ferments, calcium chloride, salt, rennet and preservative (E-252)
It is a perfect cheese to enjoy alone, but if we want to slightly accentuate its flavor, we can add a few drops of Picual variety oil, which is somewhat more intense and bitter. Accompanied by candied fruits or vegetables -such as tomato or onion-, it provokes an explosion of flavors in the mouth that are in harmony with each other. As for pairing, a glass of a young red wine with a fruity and herbaceous taste would be its best combination.
Five generations of cheese masters have always dedicated their know-how to a cheese with a unique flavor, made from raw sheep's milk, faithful to its natural origins and at the height of a masterpiece of craftsmanship.
Faithful to this Ritual of artisan elaboration, in the different stages of maturation the cheese masters brush the cheeses, give them a light bath of oil and turn them by hand, one by one, until each piece reaches its optimal moment of curing.
Thus begins a whole Ritual that continues in our house when, in the perfect environment, we select the ideal knife that allows us to cut it easily into identical wedges. The way we present it is key when tasting a good cheese, as is the accompaniment, either with bread sticks or nuts. In short, a tasting ritual for all lovers of cured cheese that can be enjoyed at any time of the day, whether as an appetizer, dessert or as part of dinner
