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OLAVIDIA
OLAVIDIA
OLAVIDIA
OLAVIDIA

OLAVIDIA

2194
Out of stock
$19.69

"Best Cheese in the World 2022, awarded at the World Cheese Awards.
250g - 8,82oz  

In the first few days after leaving the cheese dairy, it's a compact cheese with notes of cream, yogurt, and fresh curd. However, as it evolves, it becomes creamier, almost reaching a liquid consistency, starting from the rind to the center, acquiring much more complex nuances

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This is the oldest form of fermentation; it's made with the lactic bacteria present in milk. These bacteria act on lactose (milk sugar) and degrade it into lactic acid. In these cheeses, whey drainage (the loss of part of the whey contained in the milk) occurs spontaneously.

· Goat's milk slow pasteurization.

· Coagulation type: Lactic, matured with molds and vegetable charcoal.

· Ging: 15 to 20 days.

· Format: Approximately 250-300 grams.

· These types of cheeses have a strong smell, reminiscent of "feet". However, this smell does not transfer to the taste. Always store in the refrigerator.

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