slow pasteurized sheep's milk with black garlic.

Slow pasteurized sheep's milk with black garlic

Rind: ash color with pleita patterns

Crust: dark ash tending to purple and brown with curing with some black dots

Flavor: black garlic predominates in cheeses with a short curing period, becoming more present in the cheese with the passage of time, although the flavor and aroma of garlic always remain

Flavor: black garlic predominates in cheeses with a short curing period

Black garlic is a great antioxidant, rich in vitamin C and a myriad of properties that added to the nutritional contributions of the cheese, make this product a great food