Sheep cheese matured in pit  -  Jan 20, 2011

Sheep cheese matured in pit
Brief Description:
SHEEP CHEESES, Sheep cheese matured in pit. Cheese obtained through the working of whole pasteurized sheep's milk cheese, that is then matured in tuff caves.

Expiry Date: Jan 20, 2012
Detailed Description:
Cheese obtained through the working of whole pasteurised sheep's milk cheese, that is then matured in tuff caves. * Look of the cheese: often irregular, due to the maturation conditions in the characteristic tuff caves. * Sizes: the diameter varies from 16 to 18 cm, the height of the waist bulge from 8 to 10 cm * Weight: varies from 1.3 to 1.5 Kg * Rind: thin, dark amber colour * Colour of the cheese: white straw, with characteristic hints of amber. * Consistency of the cheese: characteristically crumbly * Minimum length of maturation: 60 days in fridge and 3 months in tuff caves * Flavour: fairly strong, very characteristic and aromatic. This product should be stored at a temperature of between 4 and 8C and brought to room temperature a few hours before serving.

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