Semi-cured cheese wedge
Semi-cured cheese wedge
Semi-cured cheese wedge
Semi-cured cheese wedge
Semi-cured cheese wedge
Semi-cured cheese wedge

Semi-cured cheese wedge

Tax included

Weight: 500gr

Semi-cured cheese made with pasteurized sheep's milk.

Ivory color, turning pale yellow.

  • Estimated delivery date:
  • Correos Express España
    Correos Express España - Buy today and receive it Thursday 30 May, 2024
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    UPS Express EUROPA - Buy today and receive it Monday 3 June, 2024
  • UPS Standard Europa
    UPS Standard Europa - Buy today and receive it Tuesday 4 June, 2024


PRODUCT INFORMATION "Semi-cured cheese wedge"

Milk: Sheep.

Type: Semi-cured cheese.

Smell: Strong.

Maturation: 3 months.

Ingredients: Made from raw sheep's milk, rennet and salt.

Presentation: Vacuum packed, pale yellowish ivory colour.

Weight: 500gr.

What is a semi-cured cheese wedge?

The cured wedge is handcrafted 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 3 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.

Semi-cured cheese wedge

How to preserve the semi-cured wedges?

Here are some tips on how to preserve the semi-cured wedges of El Aljibe cheese:

- Wrapping: It is essential to cover the wedge of semi-cured 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: Semi-cured cheese can last quite a while 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.

Recipes with semi-cured cheese

Here are a few recipe ideas to make with our semi-cured sheep cheese wedges.

1. Onion and semi-cured cheese tart: Prepare a tart dough and place it in a mold. In a skillet, sauté sliced onion until caramelized and tender. Sprinkle the grated semi-hard cheese over the tart base, then add the caramelized onion. Pour a mixture of beaten egg and cream over the tart and bake until golden and firm.

2. Caprese Salad with Semi-Mature Cheese: Cut tomatoes into slices and place on a plate. Add slices of semi-cured cheese and fresh basil leaves. Season with olive oil, balsamic vinegar, salt and pepper to taste. Serve as a side dish or as a light main dish.

3.Semi-Hard Cheese and Spinach Frittata: Sauté fresh spinach in a pan with oil olive oil until wilted. Beat eggs in a separate bowl and add the sautéed spinach and pieces of semi-cured cheese. Pour the mixture into a nonstick skillet and cook over medium heat until the frittata is cooked on both sides.

4. Breaded semi-hard cheese: Cut the semi-hard cheese into rectangular pieces. Pass each piece in flour, then in beaten egg and finally in breadcrumbs. Fry in hot oil until golden and crisp. Serve as an appetizer accompanied by a tomato sauce or aioli.

5. Semi-cured cheese and tomato bruschetta: Toast slices of bread and top with slices of fresh tomato. Add chunks of semi-hard cheese and sprinkle with fresh herbs, such as basil or oregano. Water with a little olive oil and salt to taste.

6. Semi-cured cheese and mushroom pizza: Spread pizza dough in a pan and cover with tomato sauce. Add sliced mushrooms and chunks of semi-cured cheese. Bake until the crust is crisp and the cheese is melted and golden brown.

Onion and semi-cured cheese tart
if it contains
It does not have
It does not have
Type of cheese:
Type of milk:
Pasteurized sheep's milk
Type of conservation:
Vacuum packed
3 to 4 months
Recommended for:
Appetizers, lunches or vermouth
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