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Sheep's Milk Cheese Reserve N.23 EL...
Sheep's Milk Cheese Reserve N.23 EL...
Sheep's Milk Cheese Reserve N.23 EL...
Sheep's Milk Cheese Reserve N.23 EL...

Sheep's Milk Cheese Reserve N.23 EL VALLE

Queso de Oveja Reserva EL Valle
Sheep's Raw Milk Sheep Aged Cheese Cheese with a minimum cure time of 270 days. 
Whole Wheel Approx. 6.6 lb

Sale only whole piece in wooden box. A cheese only acquires the category of Reserva de Familia when it is of truly exceptional quality. Therefore, its availability is always very limited.

Cheese with a very fine texture that melts in the mouth. On the palate complex and with a marked personality, the result of its long aging process. maturation process. On the palate, the milky notes develop, carrying earthy earthy notes reminiscent of undergrowth, dried fruits such as walnuts and caramel. nuts and caramel. On the finish, a long persistence, smooth and spicy... A real symphony.

2321
In Stock
$100.68 $111.87 -10%
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GIFT BOXED

  • Make a great gift. Perfect for any occasion

GLUTEN FREE

  • Suitable for celiacs. This product is gluten free.

 

They are very appropriate as a complement to salads and pasta dishes. They also combine very well with smoked products and traditional manchego-style (fried breadcrumbs). They make a perfect accompaniment for snacks or appetizers with dried fruit to or walnuts, almonds,...

Region: Ciudad Real.

(Queso puro de oveja) A semi-firm, well-developed sheep's milk cheese. Not too strong, buttery & slightly piquant, with a sheep milk aftertaste.

EL VALLE - Valley of Almodovar, in the province of Ciudad Real.

Traditional Spanish semi-soft cheese. Elaborated with the best fresh milk from the pastures of La Mancha, combining ancient tradition with modern technology. The result is a cheese rich in content, with a fine & mildly piquant flavor. Wonderful as a snack with fresh bread or in salads, and delicious when melted in the oven over elegant food or with a full bodied red wine.

Ingredients:
Sheep's milk, salt, lactic ferments, rennet and egg lysozyme. Origin of the milk: Spain Inedible rind.
Conservation
Keep refrigerated between 2º and 8º C. Once the tasting is finished, cover the cut with a film or paper for food use.
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