Project Description
Sheep Cheese Gran Gusto
Made using the best selection of ewe’s milk, following the most traditional method.
Elaboration
Whole ewe’s milk cheese: simply perfect in all of its varieties and ageing ranges (young, semi-cured and reserve cheese). Mellow and aromatic.Pure ewe’s cheese, made exclusively with pasteurized ewe’s milk.
Maturity from 15 days to 12 months.
Fat +50%
Keep refrigerated.
Ingredients
Sheep milk. Salt Rennet Cheese cultures
Nutrition information per 100g
Energy ……………………. 420 kcal/ 1750 Kj
Protein …………………………… 23 g
Fat Total ………………………… 36,5 g
Fat Saturated …………………………… 25,5 g
Trans …………………………………. 0 g
Carbohydrates …………………….. 0,2g
Cholesterol …………………………… 87,8 mg
Sugar ……………………………….. 0,2 g
Protein …………………………….. 23 g
Sodium …………………………………. 1,5 g
Fibre ………………………………….. 0 g
Vitamin B ………………………….. 0,8 mg
Vitamin A ………………………….. 3,44 ug
Starch ……………………………… 0 g
Our Presentations
In wheels: Mini 1 kg. (2 lb) / Standar. 3 kgs. (6 lb)
In wedges: From 140 gr, 200 gr, 300 gr, 450 gr. to 750 gr.
Conservation
The temperature and the humidity of the environment are determining factors in the conservation of the cheese. Cheese fermentation is accelerated at high temperatures and slows down when the temperature is low.
As for the humidity, if it is excessive, a rusting of the crust occurs, on the contrary, if the humidity is low, the consequence is that the cheese hardens and dries.
The best preservation system is aluminum foil or film (only the cut, since the rest of the cheese has to breathe) at a temperature not higher than 14ºC (ideal 6ºC-10ºC, eg, the drawer of the vegetables in our fridge) and with a humidity between 70 and 80 percent. It is recommendable to turn the cheese every 8 or 10 days.
It is very important to appreciate all the qualities of each cheese take it out of the fridge and unwrap it 15 minutes before consumption so that at the time of consumption it is at room temperature.
Pairing
Semi-mature pasteurized milk cheeses, (between 3 and 4 months) marinate perfectly with low-grade red wines from Ribera del Duero or Mentrida
The high-cure cheeses between 6 and 12 months, are accompanied with reds with body and high ranking of Rioja, Ribera del Duero or Priorato.
Presentation
It is convenient to take the cheese out of the refrigerator and open the container 15 minutes before it is consumed, since the adequate temperature for its ingestion must be around 22º C.
It is very important to cut the cheese, both for conservation reasons and for aesthetic reasons: it must be clean and thin so that the cutting surface does not present irregularities.
You can use special double-handled knives that facilitate cutting in two halves of the pieces or an ordinary knife with enough blade length to easily reach the center of the cheese. The ideal knife is the one-edged knife with a rounded tip.
Before cutting, it is advisable to temper the knife. This is achieved by immersing the sheet for a few moments in hot water, drying it later with a cloth. The cut should be angular, with a vertex in the geometric center of the piece, not cutting more than what is going to be consumed and then dividing it into thin sheets (about three to five millimeters thick). The triangular shape of these sheets will be that of isosceles triangles.
The best way to present it is to present the cheese already cut on wooden boards, but as always it is not possible in each case, it will serve any dish as flat as possible, avoiding as much as possible to pile too many pieces on others.
