Cured semi-cooked cheese made with raw milk from churra sheep and aged for a minimum of 5 months. A limited edition cheese inspired by Swiss techniques for making washed rind cow cheeses.
The rind has a characteristic aromatic intensity of cheeses of this type. In the mouth, it is an intense cheese, slightly spicy, with hints of nuts (hazelnuts and walnuts) and autumnal undergrowth. It evokes an afternoon of mushroom picking.Due to its production, this cheese reminds us of Swiss Tilsiter cheeses in texture and shape. A Labadia version with the contribution of raw churra sheep's milk.
Limited edition. These cheeses are made with spring 2023 milk, which provides floral nuances based on the green feeding of our sheep. In this season, the farm is in full herbaceous and floral bloom. More than 100 liters of fresh milk are needed for each cheese wheel.
Ideal to pair with oaked white wines, ciders, cut sticks, and sparkling wines.
It is recommended to consume at room temperature. Inedible rind.
Minimum guaranteed weight: 200gProducer: Labadia de Petramora.Origin: Dehesa de la Guadaña, Zamora. Milk type: Raw sheep's milk. Coagulation: enzymatic. Type: pressed paste and washed rind. Aging: +150 days. Intensity: medium. Presentation: vacuum-packed. Storage: refrigeration at 6ºC. Best before:
Gluten-free product. Allergens: Dairy.
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