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La Val Truffled Cheese is a cheese made from raw sheep's milk, cured and truffled, which gives it a characteristic flavour and aroma. It is a whole cheese with a cylindrical shape, with a light rind and dotted with black dots (from the truffle)
DESCRIPTION. La Val Truffled Cheese is a cheese made from raw sheep's milk, cured and truffled, which gives it a characteristic flavour and aroma. It is a whole cheese with a cylindrical shape, with a light rind and dotted with black dots (from the truffle)
PRESENTATION: The product is presented whole, preserved in a protective atmosphere, so as to ensure the preservation of all its organoleptic properties. Approximate weight: 0.45 kilos (maximum variation +- 30 grams)
QUALITY: La Val Truffled Cheese is matured for more than 3 months, it is made in Mezquita del Jarque (Teruel) in the Maestrazgo region of Aragon. The interior presents a compact beige coloured cut, dotted with black dots due to the black truffle of Teruel (Tuber Melanosporum Vitt). Made from raw sheep's milk, rennet and salt, following the traditional processes in the production of this cheese from the region
APLICATIONS: After opening, leave to rest for 30 minutes at a temperature of approximately 21ºC. Fillet to taste. La Val Truffled Cheese is a perfect pairing for cold meats, preserves, oil, beer and wine
CONSERVATION: Keep refrigerated between 8º and 10º. Once opened, it is recommended to consume in 1 month
