Lactic cheese made from pasteurized milk from our own Churra sheep farming at our Labadía cheese factory. It is tender, very creamy, uniform and clean, with aromas of milk with notes of mushroom; it has a slightly acidic point similar to yogurt and a very slight citric point that is balanced with freshness and kindness in the mouth.
It follows a complex production process using milk finishing methods (low heat treatment), coagulation with lactic ferments for 16 hours, molding with a moulé à la louche (molding with a ladle), salting with dry salt on the same mold (dehydration process and consistency contribution) for 2/3 days and ripening with yeasts at controlled temperature and humidity for over 30 days.
It evolves quickly. The yeast develops and causes changes in its color and texture. Therefore, it is a cheese that starts with more acidic nuances and a brittle or sandy texture, and evolves into a cheese with less acidic ocher undertones, more spreadable, and more developed.
In France, these types of cheeses are known as fermier (farmhouse cheeses), small cheeses with complex and long production.
It is ideal for baking, combining with white fruit jams (pear, fig...), nuts, and fresh white wines.
It is recommended to consume at room temperature. Edible rind.
Unit weight: 125g.Producer: Labadía de Petramora.Origin: Dehesa de la Guadaña, Zamora.Milk type: pasteurized sheep's milk.Coagulation: lactic.Typology: soft paste.Aging: +15 days.Intensity: medium-strong.Presentation: wooden box. Storage: refrigeration at 6ºC.
Gluten-free product.Allergens: Dairy.
Automatisch übersetzt
