- SHEEP CHEESE CURED WITH ROSEMARY -

Pasteurized

Tasting notes: Aged cheese wrapped with rosemary breezes which makes it a different and special cheese, giving it a unique aroma and flavor.

Tasting notes: Aged cheese wrapped with rosemary breezes which makes it a different and special cheese, giving it a unique aroma and flavor

Process of elaboration: The pasteurized sheep's milk is added rennet, calcium chloride, lysocime and lactic ferments. Once the milk is curdled, it is cut and introduced into the molds. After molding, the cheeses are immersed in salt water. When the salting process is finished, they are left to drain for a few days and the rind is treated with an anti-mold treatment. Halfway through the curing process, a layer of lard is applied and the cheese is wrapped in rosemary leaves. It is matured in chambers for at least 8 months, turning regularly, and then vacuum-packed before sale

Maturation: 8/10 months

Storage:Refrigerated between 2 and 8 ºC

Ingredients

SHEEP PASTEURIZED MILK, salt, hardener: calcium chloride, rennet, preservative: lysozyme (derived from EGG) and LACTICFERMENT. In rind: preservative: natamycin. Coating: butter and rosemary.Inedible rind. Milk origin: Spain

Coating: butter and rosemary.

Coating: butter and rosemary

Allergens:milk and egg.

Net Weight 220g

Nutritional Information

Average value per 100 g