Project Description

queso-de-oveja-a-la-trufa

Sheep Cheese with Truffle

Perfect combination of sheep´s milk with small delicious Truffle sheets.

Elaboration

Cheese made of fresh pasteurized sheep’s milk and truffle with a cure period of minimum 75 days.
The physical appearance is a natural rind, an ideal product for those who love truffle flavours. It combines the sweetness of sheep cheese with the truffle i, that builds a different product, a fusion of flavours that will delight the most demanding palates.

Ingredients

Sheep´s milk, Truffle, Salt, rennet, ferment lactique, clorure 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: Standar. 3 kgs. (6 lb)

In wedges: 200 gr y 250 gr

  • queso-de-oveja-a-la-trufa
  • cuña-queso-de-oveja-a-la-trufa

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 sheep cheese Truffle Great Taste maridan perfectly with Red wines of low graduation of Ribera del Duero or Mentrida

Tasting and presentation notes

The Truffle (Tuber Aestivum) and the Cheese of Oveja Gran Gusto offer a symbiosis, creating a huge World of sensations , giving a delicate flavor and aroma of semi-cured sheep’s cheese, its smooth and creamy flavor sprinkled with summer truffle pieces, contrasting the sweet taste of the dough with the aroma and delicate taste of the Tuber Aestivum.

The Sheep Cheese with Truffle Great Taste , is made with pasteurized sheep’s milk. The Summer Truffle is mixed by hand with the curd during the elaboration of the cheese, being this a manufacturing process completely Artisan and Natural, coexisting all the ingredients of the cheese, from its ‘Birth’, maturing together and creating a Delicatessen of Aromas and Flavors.

The minimum cure of our Truffled Sheep Cheese Great Taste, is 60 days, which creates the perfect balance between Summer Truffle and our Semicured Sheep Cheese.

The Tuber Aestivum with whom we make our truffle sheep cheese, is a fruit that is harvested wild, dark skin, almost black and with a hazelnut interior. The Truffle is an authentic delicacy, one of the aromatic wonders with which nature gives us, very appreciated in our kitchen, especially for its exceptional taste and aroma.

By creating Our Sheep Cheese with Truffle, we combine two Worlds of Flavors, the sweetness and Great Aroma of Truffle, with its taste of Toasted and Sweet Dried Fruit, with the taste of cheese Sheep Craftsman , offering an Endless nuances, with fruity and floral flavors, with Hazelnut and Toasted Malt Notes.

At the time of the tasting, it is recommended in tasting the Sheep cheese to the Black Truffle Great Taste , tempering it, around 20 and 25ºC, the first flavors that will reach your palate, are those of the Aroma from the Summer Truffle, with its sweet flavor to Toffee , to then awaken little by little the Taste of the Sheep Cheese, with small touches of the other flavors previously commented.

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

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