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Weight: 500gr
Made from pasteurized sheep's milk from the Universal Mountains.
Maturation of 12 months.
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Milk: Sheep.
Type: Aged cheese.
Smell: Strong.
Maturation: 12 months.
Ingredients: Made from pasteurized sheep's milk, rennet and salt.
Presentation: Vacuum-packed, pale yellowish ivory colour.
Weight: 500gr.
The old wedge is made by hand with pasteurized sheep's milk. This wedge of cheese is firm and compact, with a very pleasant smell and a firm rind. It has an ivory and natural color. Its cure is more than 12 months. During the maturation process, the cured cheese is subjected to specific conditions of temperature and humidity, which contribute to the formation of its distinctive flavor and texture.
Here are some tips on how to preserve aged wedges of El Aljibe cheese:
- Wrapping: It is essential to cover the wedge of aged cheese in kitchen paper or plastic wrap to protect the cheese from air and moisture. By having it covered we will prevent it from being contaminated by other odors in the fridge and from drying out.
- Temperature: To keep the cheese in good condition it is necessary to keep it cool, between a temperature of between 4º and 8º, since if we keep it at lower temperatures this can negatively affect the cheese.
- Separation of odors: If you have different types of cheese in the refrigerator, it is important to store them separately to prevent flavors and odors mix.
- Shelf life: Aged cheese can last a long time in the refrigerator, but keep in mind that over time its flavor will and texture may change. It is recommended to consume it within 2-3 months after purchase to enjoy it in its best state.
Here are a few recipe ideas to make with our aged sheep cheese wedges.
1. Peppers Stuffed with Aged Cheese: Fill roasted peppers with chunks of aged cheese and bake until the cheese is melted and the peppers are tender. You can add other ingredients like chopped nuts, olives, or fresh herbs for added flavor.
2. Arugula Salad with Aged Cheese and Walnuts: Mix fresh arugula with chunks of aged cheese and chopped walnuts. Dress with olive oil and balsamic vinegar. Add salt and pepper to taste. You can also add fruits such as apples or pears to give it a touch of freshness.
3. Aged cheese and caramelized onion cake: Prepare a shortcrust pastry base and place it in a mold. Mix grated aged cheese with caramelized onion and beaten eggs. Pour the mixture over the dough and bake until golden and firm.
4. Aged Cheese Gratin Onion Soup: Make a classic onion soup and serve it in individual casseroles. Sprinkle shredded aged cheese over the soup and gratin in the oven until the cheese is golden and bubbly.
5. Spanish omelette with aged cheese: Make a classic Spanish omelette with potatoes and onion, but add pieces of aged cheese when you beat the eggs. Cook the tortilla over low heat until it is curdled on both sides.
