Project Description
Sheep cheese with Lard
Whole ewe’s milk cheese with lard: the ancient taste of a cheese aged in natural caves for more than 10 months
Elaboration
Cheese is put together with lard, from which it receives the flavour and aroma. The result is an extraordinary and genuine product.
Maturity more than 10 months.
Fat +50%
Keep refrigerated.
Ingredients
Sheep´s milk, lard, salt, rennet and cheese culture.
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: Format 3 kgs
In wedges: 200 gr, 450 gr y 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
Le fromage de brebis est idéal pour accompagner les vins rouges et rouges charpentés de Rioja, Ribera del Duero ou Priorat. Il faut toujours se souvenir que c’est une simple orientation et doit être pris en aucun cas comme une norme. A propos de goûts tout est sur le point d’écrire.
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.
