Ctra. Valencia, 60 bajo. Motilla del Palancar (Cuenca) - España
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Cured artisan cheese with thyme. Small piece. 1,250 kg APPROX.

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

Colour varies, from a broken white  more gently months, an intense colour with golden hues when its cure is more intense. The first cleaning with olive oil, and later during his healing it is wrapped in lard with brown paper to soften the crust and to absorb all the flavour and aroma that the 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 lard and thyme during healing.
In many nearby 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
24,50€
  (1)

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Comment
Natalia Pérez Fernandez
06 Oct, 2015
18:10:59
Aroma en la nevera
Que olorcito deja este queso cuando se saca para comer. Y un saborrrrrrrr que nunca había probado. Pensé que por las hierbas y eso quizá no nos gustaría , pero para nada lo hemos devorado ya y eso que era de 1kg.
 
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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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