Project Description

Sheep Cheese with Rosemary

Whole ewe’s milk cheese with rosemary: the ancient taste of a cheese aged in natural caves for more than 240 days

Elaboration

Cheese is put together with rosemary, from which it receives the flavour and aroma. The result is an extraordinary and genuine product. Rosemary-scented pure ewe’s cheese made exclusively with fresh ewe’s milk.
Maturity more than 240 days.
Keep refrigerated.

Ingredients

Sheep milk rosemary Salt. Rennet. Calcic chloride

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, 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

Le fromage de brebis cru 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.

Tasting and presentation notes

Rosemary and cheese offer a huge World of sensations in the tasting and pairing, due to their common points, intense flavors, earthy nuances, toasted aromas, floral or fruity notes, etc.

Sheep cheese cured with rosemary, is a classic product of Spanish cuisine, in particular of the two Castillas, whose origin and history goes back, in the search to preserve and ripen the cheeses. Rosemary is a plant that is very rich in active ingredients and has numerous medicinal properties, such as an aseptic, depurative, stimulant stomach and diuretic, which allowed a better conservation of the cheese, creating a new fusion of flavors.

The Cured Sheep Cheese with Rosemary Great Taste, is made with raw Assaf sheep milk, with a minimum cure of 12 months, matured in rosemary flower for at least 6 months.

La Flor de Romero is famous for its Great Aroma and strong flavor, the pairing of natural rosemary with the black sheep cheese, sensations in complementary mouths and varying degrees of complexity , always looking for the flavors of both, harmonize and do not overlap each other.

At the time of the tasting, it is recommended in the tasting of the Cured Sheep Cheese to the Great Taste, tempering it around 20 and 25 ° C, the first sensations are incomparable with the aroma and fragrance to the flower of Romero , the perfect cut, and as it drags the rosemary flower to the “face” of the cheese, the first flavors that will reach your palate, are those of the sweet flavor of aged sheep cheese with a light touch Toffee , with small floral brushstrokes, is a buttery cheese and very pleasant to the palate, with small eyes, firm paste and a flavor and aftertaste that enamors nose and mouth, filling with complex aromas. An authentic work of art, a cheese to enjoy with the five senses.

For more information about our product, write to our sales department and we will help you as soon as possible.

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