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Cured Hontanar Cheese is a cheese made from raw sheep's milk, cured, with an intense flavour and aroma. It is a whole cheese with a cylindrical shape, with a darkened rind
DESCRIPTION. Hontanar Cured Cheese is a cheese made from raw sheep's milk, cured, with an intense flavour and aroma. It is a whole cheese with a cylindrical shape, with a darkened rind
PRESENTATION: The product is presented whole, preserved in a protective atmosphere, so as to ensure the preservation of all its organoleptic properties. Approximate weight: 0.9 kilos (maximum variation +- 30 grams)
QUALITY: The Hontanar Cured Cheese is matured for 5 to 7 months, it is a compact cheese, with very small holes, without cracks and hard texture. It is a fatty cheese with a straw-yellow colour. The Hontanar Cured Cheese is elaborated in Agilar del Alfambra (Teruel). Made from raw sheep's milk, rennet and salt, following the traditional processes in the production of this cheese in the region
APLICATIONS: After opening, leave to rest for 30 minutes at a temperature of approximately 21ºC. Fillet to taste. Hontanar Cured Cheese is a perfect pairing for cured meats, preserves, oil, beer and wine
CONSERVATION: Keep refrigerated between 8º and 10º. Once opened, it is recommended to consume in 1 month
Cured Hontanar Cheese is a cheese made from raw sheep's milk, cured, with an intense flavour and aroma. It is a whole cheese with a cylindrical shape, with a darkened rind
DESCRIPTION. Hontanar Cured Cheese is a cheese made from raw sheep's milk, cured, with an intense flavour and aroma. It is a whole cheese with a cylindrical shape, with a darkened rind
PRESENTATION: The product is presented whole, preserved in a protective atmosphere, so as to ensure the preservation of all its organoleptic properties. Approximate weight: 0.9 kilos (maximum variation +- 30 grams)
QUALITY: The Hontanar Cured Cheese is matured for 5 to 7 months, it is a compact cheese, with very small holes, without cracks and hard texture. It is a fatty cheese with a straw-yellow colour. The Hontanar Cured Cheese is elaborated in Agilar del Alfambra (Teruel). Made from raw sheep's milk, rennet and salt, following the traditional processes in the production of this cheese in the region
APLICATIONS: After opening, leave to rest for 30 minutes at a temperature of approximately 21ºC. Fillet to taste. Hontanar Cured Cheese is a perfect pairing for cured meats, preserves, oil, beer and wine
CONSERVATION: Keep refrigerated between 8º and 10º. Once opened, it is recommended to consume in 1 month
