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Cured artisan cheese with thyme. Large piece 1/4. APPROX. 0.8 KG.

It is the newest of our specialties, highlighting the taste and the medieval tradition of this great cheese with pure sheep's milk.

Colour varies when you cut it, from a white broken in some months, an intense colour with golden hues when a cure is more intense. Cleaning with olive oil, and later during his healing layer it is wrapped in lard with brown paper to soften the crust and to absorb all the taste and aroma that thyme will provide (as Castilian grass and great flavour) will cause delightful taste on the palate.

Buttery texture (not to be confused with creamy) as expected, but sometimes a bit grainy depending on the healing gained.

Slightly acidic, strong-cured flavour, depending on the summer pasture, which influences the strength of milk. Residual, pleasant and distinctive taste.
Lactic acidified intense and persistent smell, caused by the lard and thyme.

The curing time is usually 9 to 10 months but which often varies in intensity due to the properties of butter and thyme during healing.

In many close areas it is to recover this way of curing the cheese, but our experience of over 35 years, makes the difference.

We can find it in sizes of approx: Large Piece 3.2 kg, 1kg and ¼ piece large Part.

Ingredients

- Leche de oveja pasteurizada

- Fermentos lácticos

- Cuajo

- Lisozima (derivado el huevo)

- Sales antibutíricas

- Cloruro cálcico

- Sal

- Manteca ibérica

- Tomillo

PRODUCTOS_ALERGENOS

Huevo Huevo
Lácteos Lácteos
Amount
15,50€
  (0)

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Quesos Guijarro

Ctra. Valencia, 60 bajo. Motilla del Palancar (Cuenca) - España
969 33 19 87
info@quesosguijarro.com

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