Saffron Sheep Cheese

Saffron is characterized by:

- The color: this spice has a dark and 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 flavor : Saffron has a unique and complex flavor. It is slightly bitter, with subtle honey notes and an earthy undertone. Its flavor is powerful, so only a small amount is required to add its distinctive taste to dishes.

- The chemical components: Saffron contains several chemical compounds that give it its properties and benefits. Among them are crocin, which provides the characteristic color, and safranal, which contributes to the aroma.

- 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 strands, intense color, powerful aroma and 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 add flavor and color to dishes, making it a valuable and appreciated spice.