Cured cheese in olive oilL. Large piece. APPROX 1/4

The basis of this specialty is our "Old Cheese" but introduced for 2 months in Extra Virgin Olive Oil.
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 cured cheese of 12 months.
With more healing time the taste changes, being in this occasion more spicy and strong, being able to break it 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 before carving it. This way you can taste the cheese in its fullness.
Sometimes with a lumpy texture and in other looser as the virtues of raw milk dictate.
Lactic, acidified, intense and persistent odour that evolves to very persistent spicy nuances due to its 14 months of healing.
We can find it in sizes of approx: Large Piece 3.2 kg, and lots of ½ and ¼ piece part.

Ingredients

-Leche cruda de Oveja

- Fermentos lácticos

- Cuajo

- Lisozima (derivado el huevo)

- Sales antibutíricas

- Cloruro cálcico

- Sal