Cheese in butter
Made with raw sheep milk and aged in a cellar starting at 3 months.
Natural rind coated with butter and extra virgin olive oil.
An ideal cheese to pair with a good red wine.
An excellent cheese, ideal for family gatherings and get-togethers with friends.
Technical aspects to take into account:
Weight: Whole cheese of 3.1 kg
Ageing: 6-9 months
Type of milk: Sheep
Texture: Hard paste
Flavour: Buttery
Colour: White – yellowish ivory
Rind colour: Old gold
Fat / Dry matter: 55%
Pairing: Red wine
Sheep cheese in butter, with pressed paste, made with raw sheep milk, aged for 5-6 months and then aged for at least 100 days in butter.
The rind is hard and the paste varies in colour from white to yellowish ivory. Slightly sweet taste due to the lard which increases with ageing.
| Weight | 3 kg |
|---|---|
| Dimensions | 30 × 30 × 12 cm |
| Peso | Queso entero 3,1 Kg aprox. |
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