Cured cheese in butter, medieval style. Large piece 1/4.

One of our specialties, highlighting the taste and the medieval tradition of this great cheese with pure sheep's milk.
Colour is very variable when you cut it, from a white broken more gently months, an intense colour with golden hues when a cure is more intense. 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 of lard, which may mislead with regard to oil, but nothing further from reality, since the characteristics of butter during cheese ripening are amazing.
Buttery texture (not to be confused with creamy) as expected, 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 lard.
The curing time is usually 9 to 10 months but which often varies in intensity due to the properties of butter.
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 big part.

Ingredients

- Leche de pasteurizada cruda 

- Fermentos lácticos

- Cuajo 

- Lisozima (derivado el huevo)

- Sales antibutíricas

- Cloruro cálcico

- Sal 

- Manteca ibérica