Home-made cured cheese with rosemary. Big part. APPROX. 3.2 KG

It is the newest of our specialties, highlighting the taste and the medieval tradition of this great cheese with pure sheep's milk.

Colour varies greatly when you cut it, from a broken white more gently months, an intense colour with golden hues when its cure is more intense. the first cleaning with olive oil, and later during his healing it is wrapped in lard with brown paper to soften the crust and to absorb all the taste and aroma that rosemary will provide (as Castilian grass and great flavour) will cause delightful taste on the palate.

Buttery texture (not to be confused with creamy) as expected to be, but sometimes a bit grainy depending on the healing gained.

Slightly acidic, strong-cured flavour, depending on the summer pasture, which influences the strength of milk. Residual, pleasant and distinctive taste.
Lactic acidified intense and persistent smell, caused by the lard and rosemary.

The curing time is usually 9 to 10 months but which often varies in intensity due to the properties of butter and rosemary during healing.

In many close areas it is to recover this way of curing the cheese, but our experience of over 35 years, makes the difference.

We can find it in sizes of approx: Large Piece 3.2 kg, 1kg and ¼ piece large part.

Ingredients

- Leche de oveja pasteurizada

- Fermentos lácticos

- Cuajo

- Lisozima (derivado el huevo)

- Sales antibutíricas

- Cloruro cálcico

- Sal

- Manteca ibérica

- Romero