Project Description
Sheep cheese with Chili
Perfect combination of pure sheep milk and small delicious chilli sheets throughout the product
Sheep cheese with Chili.
Elaboration
Cheese made of fresh pasteurized sheep’s milk and chilli with a cure period of minimum 45 days. The chilli flavour in the cheese is similar to black pepper, and the aroma is typical of semicurado sheep cheese.
The physical appearance is a natural rind, an ideal product for those who love strong flavours and spicy. It combines the sweetness of sheep cheese with the spicy of the smoked chilli, that builds a different product, a fusion of flavours that will delight the most demanding palates.
Ingredients
sheep´s milk , chilli, salt rennet and cheese culture
Nutrition information per 100g
Valor Calorico ……………………. 420 kcal / 1750 Kj
Proteinas …………………………… 23 g
Grasa Total ………………………… 36,5 g
Saturadas ………………………….. 25,5 g
Trans ………………………………… 0 g
Colesterol …………………………… 87,8 mg
Azúcar ………………………………… 0,2 g
Sodio ………………………………….. 0,56 g
Fibra ………………………………….. 0 g
Our Presentations
In wheels: Mini 1 kg (2 Lb) y Standar 3 kgs ( 6 Lb)
In wedges: 250 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
The sheep cheese to Chile Gran Gusto maridan perfectly with Red wines of low graduation of Ribera del Duero or Mentrida
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.
