Cured sheep cheese in Paprika made with sheep's milk from the Sierra de Cádiz in a traditional way. With aging, it becomes darker and acquires more intense and differentiated flavors depending on the types. It leaves a pleasant aftertaste on the palate.
Aging: Between 4 and 7 months. In the last aging period, the cheese is coated with olive oil and spicy paprika to enhance its flavor and aroma.
Intensity: strong due to its special curing and being coated with spicy paprika.
Rind: natural coated with spicy paprika.
Characteristics: white cheese with a strong flavor on the palate and firm texture.
Packaging: vacuum packed.
Type of milk: pasteurized
Available formats:
Round cheeses of 2 Kg.
Wedges of 1 Kg.
Wedges of 1/2 Kg.
STORAGE AND CONSUMPTION:
Store in a cool, dry place
It is recommended to consume between 16 and 18º C
Ingredients: SHEEP milk, olive oil, salt, sweet paprika (0.65%), spicy paprika (0.65%), rennet, stabilizer (calcium chloride), and lactic ferments.
Awards :
- Silver Medal for cured sheep cheese in paprika at the ” World Cheese 2011″ competition
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