Old cheese “Cueva de Guijarro”(+ 14 MONTHS) BIG PART 1/2

Made with raw sheep's milk.
Variable colour from ivory beige to dark gray due to natural treatment received during healing bark. Continuous cleaning with olive oil and a thin layer of butter to soften the crust. They are similar to the curing of 12 months.
With more healing time the taste changes, being in this occasion more spicy and strong, being able to break when you cut it; for this reason it is advisable to heat the knife with hot water before cutting it, always bearing in mind that we take the cheese from the refrigerator about 30 minutes at room temperature at least before carving it. This way you can taste the cheese in its fullness.
Sometimes lumpy texture and more loose as they dictate the virtues of raw milk.
Lactic acidified intense and persistent odour that evolves very persistent spicy nuances due to its 14 months or more even healing.

 We can find it in sizes of approx: Large Piece 3.2 kg, and lots of ½

Ingredients

- Leche cruda de oveja

- Fermentos lácticos

- Cuajo

- Lisozima (derivada del huevo)

- Cloruro cálcico

- Sal