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Sheep cheese with rosemary made by hand.
For cheese lovers who prefer an intense and pleasant flavor provided by the aroma of rosemary and savory.
Weight: 230gr.
Maturation: 10 months.
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Ingredients: pasteurized sheep's MILK, rennet, preservatives: lysozyme (derived from EGG), lactic ferments, hardener: calcium chloride and salt, lard and rosemary leaves. Inedible rind, conservative (E-202 and E-235)
Nutritional information: Average values per 100g of product: Energy value 446Kcal/1,862Kj, Fats 37.7g, of which saturated 26g, Carbohydrates of carbon 1.5g, of which sugars <0.5g, Salt 1.63g, Proteins 26.00g
Milk: Sheep.
Maturation: 10 months.
Weight: 230 gr.
Conservation: between 2 and 8°C.
Origin of milk: Spain.
Health Registration: SPAIN 15.05675-TE
It is a cheese made by adding rosemary to sheep's milk in its production process. Being covered in rosemary, the rind of this cheese tends to become moldy.
Rosemary provides a distinctive flavor. By using rosemary, the cheese gives it a characteristic aroma and flavor that complements the dairy profile it offers very well. sheep cheese.
Rosemary gives it a unique flavor and versatility in the kitchen.
Rosemary is characterized by:
- The color: It does not usually affect, but in some cases it can affect giving green nuances or golden in the cheese paste.
- The aroma: It gives it a characteristic aroma, it can vary from herbaceous and earthy notes to floral touches.
- The flavor: It complements the dairy profile of the cheese, providing fresh and herbaceous notes.
- Gastronomic versatility: It can be enjoyed alone on cheese boards, or it can be used in already cooked dishes where the flavor and aroma offered by rosemary complement the main ingredients used in cooking.
