Project Description
Sheep cheese with Black Beer Gran Gusto
The flavor of the Encounter. They say black beer, which is the Beer´s cream, and with this exquisite delicacy we make the only Sheep cheese with Black Beer from Spain, when you taste our cheese, you would can taste your special flavour, refreshing with the taste of the black beer with each mouthful. Sheep cheese with black beer, the flavor of the Encounter.
Ingredients
Sheep MILK, Black beer, Salt, Rennet, Ferment Lactic, Calcic chloride and Lysozyme (EGG)
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
Cholesterol …………………………… 87,8 mg
Sugar ………………………………… 0,2 g
Sodium ………………………………….. 0,56 g
Fibre …………………………………… 0 g
Our Presentations
In wheels: Mini 1 kg. (2 lb) / Estandar. 3 kgs. (6 lb)
In wedges: From 140 gr, 200 gr, 300 gr, de 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.
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.
Pairing
The cured cheese from black beer, (between 4 and 5 months old) marinates perfectly with low-grade red wines from Ribera del Duero or Mentrida.
Tasting and presentation notes
The Beer and the Cheese offer a huge World of sensations in tasting and matching , due to their points in common such as yeasts, earthy nuances,
Toasted aromas, floral or fruity notes, etc.
When we created this product, we knew that when pairing a Beer with Cheese we had to be sure to pair high-fat cheeses, with high-grade beers, and in turn, complex cheeses with complex beers. A cheese low in fat or with a mild flavor, will know little if we marry it with a complex beer or with a high graduation and instead, a cheese high in fat or a strong cheese, will surpass and camouflage in flavor to a soft beer and light, with little alcoholic strength.
The Cured Sheep Cheese to Black Beer Great Taste , is made with pasteurized cured sheep cheese, with a minimum cure of 4 months, matured thereafter in Cerveza Negra.
La Cerveza Negra is famous for its “Burnt bread flavor”, which comes from the use of very toasted malt, the pairing of black beer with sheep’s cheese, generates sensations in the mouth complementary s and diverse degrees of complexity , always seeking that the flavors of both, harmonize and do not overlap each other.
When using for the Fusion of Flavors, Black Beer , which is made from toasted barley malt , known for its bitterness and its toasted flavors , and that very often also have notes of coffee, cocoa, guarantees a unique product, full of nuances , that by merging with the interaction of the yeast with the Toasted malt, adds a fruity and floral flavors.
At the time of the tasting, it is recommended in the Tasting of the Cured Sheep Cheese to the Black Beer Great Taste , tempering it, around 20 and 25ºC, the first flavors that will reach your palate, they are the own ones of the sweet flavor to cheese of cured sheep with a slight touch Toffee , to wake then little by little the Taste of the Black Beer with its slight Bitterness and its Toasted Flavors, with small brush strokes of Other flavors discussed above.
