Cured Cheese in Paprika Blend

Mixed cheese (goat-sheep) cured in Paprika traditionally made with milk from Goats and Sheep from the Natural Park of Sierra de Grazalema.

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 flavor between mild and acidic, with plenty of aromas that leave a great aftertaste on the palate and a firm texture.

Packaging: vacuum packed.

Type of milk: pasteurized

AWARDS :

• Silver Medal for cured mixed cheese in paprika at the “World Cheese 2018” competition

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: GOAT milk (minimum 51%), SHEEP milk (minimum 10%), olive oil, salt, sweet paprika (0.65%), spicy paprika (0.65%), rennet, stabilizer (calcium chloride) and lactic ferments.

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