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The Queso Castellano de leche cruda from sheep comes from farms in Castilla y León. It has been salted while wet, with a minimum maturation of 60 days, enzymatic coagulation and intense pressing, with a long shelf life.
Crust: Smooth, clean, well-defined, ranging from pale yellow to brown.Paste and color: Firm and compact, with a yellowish ivory color, with a small amount of eyes irregularly distributed throughout the cut.Texture: Semi-hard with good butteriness. Smell and taste: High intensity of flavor, balanced acidity, aroma with notes of cereal and nuts. Moderately high persistence, elegant and spicy aftertaste.
Produced by Consorcio de Promoción del Ovino S.Coop.
Dairy product.
Minimum maturation of 60 days.
Store between 4ºC and 10ºC.
The Queso Castellano de leche cruda from sheep comes from farms in Castilla y León. It has been wet-salted, with a minimum maturation of 60 days, enzymatic coagulation and intense pressing, with a long shelf life.
Rind: Smooth, clean, well-defined, from pale yellow to brown.Paste and color: Firm and compact with a yellowish ivory color, with a small amount of eyes irregularly distributed throughout the cut.Texture: Semi-hard with good creaminess. Smell and taste: High intensity flavor, balanced acidity, aroma with notes of cereal and nuts. Moderately high persistence, elegant and spicy aftertaste.
Produced by Consorcio de Promoción del Ovino S.Coop.
Dairy product.
Minimum maturation of 60 days.
Store between 4ºC and 10ºC.
