To be eaten with a spoon, opening the top cover of the cheese, or spreading it in toasted bread. It additionally offers multiple applications in the culinary scope. Hand-pressed unpasteurized sheep's milk cheese made with traditional artisan mime. Its flavor is soft but very personal and persistent on the palate, with memories of a field due its vegetable rennet, and it has a very creamy texture, almost liquid, the result of a daily and continuous care, which melts deliciously on the palate.
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To correctly enjoy this extraordinary cheese you must first remove the top portion of the rind and leave it at room temperature during 4 to 10 hours before consuming. Presenting the cheese in this manner allows you to fully appreciate the flavour, colour, aroma and texture.
Soft paste cheese with round shape, made with made from un-pasteurized sheep’s milk, thistle and salt. Fine bark but consistent and flexible, creamy soft paste. It has an ivory color and intensive, soft and penetrating taste but without too much bitterness. The flavor of this cheese is characterized for being not salted, without acid matics, with certain touches of partially fermented milk. Its aroma is strong but nice with vegetable and floral matices according to the time of the year or sheep.
Whole Cheese mini 5oz - 140g
- Whole Cheese mini 5oz - 140g