Weight: 500gr
Semi-cured cheese made by hand with a touch of saffron.
Combine it in your aperitifs with aged wine.
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Quantity: 450gr
Ingredients: Milk sheep, salt, milk ferments and saffron.
The intensity of the flavor increases but the texture remains with the appropriate consistency for this type of maturation, the intensity of the saltiness is medium, a slight darkening of the paste reveals the aging in the cellar.
The Mont Regal Cheese combines perfectly with the Jiloca saffron that gives it a distinguished touch compared to its similar ones, the saffron provides all the beneficial properties it has for health and also gives a great personality to one of its the best cheeses in the world.
Saffron is characterized by:
- Colour: this spice has a dark, intense red color that emerges from the dry stigmas of the flower. As it is immersed in liquid, such as hot water or broth, it releases a bright golden color that stains food.
- The aroma: Saffron exudes a distinctive and captivating aroma that is described as floral, earthy, and slightly sweet. Its fragrance is intense and can fill the kitchen with its aroma during cooking.
- The taste : Saffron has a unique and complex flavor. It is slightly bitter, with subtle notes of honey and an earthy undertone. Its flavor is powerful, so only a small amount is required to add its distinctive flavor to dishes.
- Chemical components: Saffron contains several chemical compounds that give it its properties and benefits. These include crocin, which provides the characteristic color, and safranal, which contributes aroma.
- The quality: The quality of saffron can vary depending on factors such as the variety of the flower, the place of cultivation and the drying process. High-quality saffron is characterized by thick threads, intense color, powerful aroma and a long-lasting flavor.
- The limited use: Due to its high cost and intense flavor and aroma, saffron is used sparingly in cooking. Only a small amount is required to flavor and color dishes, making it a valuable and prized spice.
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